Sunday Recipe – Deconstructed Chicken Pot Pie

de·con·struct (

tr.v. de·con·struct·ed, de·con·struct·ing, de·con·structs

1. To break down into components; dismantle.


I am no Martha Stewart, by any means. But I do love experimenting with recipes and adding my own twist to them. I used to cook all the time, then work became a priority and I found cooking to be more of a necessity, rather than an interest. You get tired after 8+ hours of work. I generally wanted to cook something quick and easy! I found that passion again once I became pregnant with the little human – especially now with the Pinterest craze. You can find pretty much anything on there! I have made quite a few recipes that were found on Pinterest, but of course I tweak them. I tweak everything!


Today I made something similar to this recipe: It has been rainy and dreary outside, so the BBQ wasn’t an option today. It felt like a comfort food kind of afternoon, so nothing says comfort cooking to me like the slow-cooker!


I call mine a deconstructed chicken pot pie, since there isn’t a “crust.” My recipe looks like this:

-1 potato

-1 celery stalk

-4 medium carrots

-1 can of corn

-1 sweet onion

-1 tablespoon corn starch

-2 cups of low-sodium chicken broth

-3 skinless, boneless chicken breasts

-1 package of Pillsbury Homestyle Biscuits



1. Add potato, carrots, corn, celery and onion to the slow-cooker. I added coriander (would skip this for the next time), garlic powder, parsley flakes and salt and pepper. Top with chicken breasts and pour the chicken broth over the mixture.

2. Cover and cook on the high setting for 4-5 hours.

3. About halfway through, take out the chicken and chop it up. Add some corn starch to the broth (I used roughly 1 tablespoon – I usually just eye it. I find corn starch easier than flour, as I rarely have flour on hand. Dessert baker, I am not!) Mix the chopped chicken in with the vegetables and continue cooking.

4. Bake the Pillsbury biscuits towards the end, as you want them nice and warm. I just used the pre-made biscuits rather than making my own to save some time! They take 11-15 minutes or so and viola! Easy, easy.

5. Cut the biscuit in half and then scoop out the chicken filling and top with the biscuit.


Finished product!


It was pretty good. I would omit the coriander as it was a little too strong for the filling. Otherwise, it didn’t take too long to make (the beauty of a slow-cooker) and the hubby ate it all! That is generally a good sign when trying something new. The biscuits were decent on top, but if you prefer something with more of a crust taste or a heavier breading, I would choose a different biscuit or make your own dumplings.


Rate This Recipe: 6/10


All words and images Copyright © 2012 Holly Adams and Ninja/Wifey/Mama/Me, unless otherwise noted. All rights reserved. Unauthorized use is prohibited.

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2 thoughts on “Sunday Recipe – Deconstructed Chicken Pot Pie

  1. Brandi says:

    That looks AMAZING!

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