- 2 chicken breasts, boneless or bone-in, skinless or skin-on
- 4 chicken thighs, bone in for more flavor, bone out for less work
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes (if you use Better than Bouillon, the exchange is 4 teaspoons)
- 1 stick of butter
- 1 large or two small white or yellow onions
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 10-16 oz. bag of frozen mixed vegetables (some combination of peas, carrots, corn, and/or green beans)
For a shortcut, use a cooked rotisserie chicken from the store. Or, you can cook the chicken a day ahead, if you want. Either way, rub the oil on the raw chicken and season with salt and pepper. Cook the chicken however you want. (I used the oven, but the stove top or slow cooker would also work fine.) Remove the chicken from the bones (discarding the fat) and chop it up. The goal is to end up with about 5 cups of chopped chicken. You can use the bones to make stock, either freeze the bones until you have enough to fill your pot half-way, or make a small batch and freeze it.
In a small pot, heat the stock and dissolve the bullion in it.
In a large skillet or other large pan (I used a 12″ saute pan that is about 3″ deep), melt the butter and cook the onions over medium-low heat until they’re translucent – about 10-15 minutes.
Turn the heat down to low, add the flour, and cook for 2 minutes, being sure to stir the whole time. This essentially creates a roux, which is the base of the creamy part of the pot pie. Add the stock, about a cup at a time and keep stirring. You want to get the flour mixture dissolved in the stock. Once all the stock is added, let that cook for about 2 minutes.
Add the chicken and the veggies and let everything warm through.
I like to serve this in bowls with cream cheese biscuits for a ‘deconstructed’ pot-pie.