Vermont Chicken Pie Recipe

Name: Vermont Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock, available on soup aisle; 1 1/2 pounds chicken tenders, 2 packages; 1 tablespoon extra-virgin olive oil, 1 turn of the pan; 2 tablespoons butter, cut into pieces; 1 medium onion, chopped; 2 carrots, peeled and diced; 2 ribs celery, diced; 6 white mushrooms, quartered; 1 bay leaf, fresh or dried; 1 teaspoon dried thyme, 1/3 palm full; Salt and pepper; 2 tablespoons all-purpose flour; Handful flat-leaf parsley leaves, chopped; 1 cup frozen peas; 1 package refrigerated biscuits in tube, found on dairy aisle

Servings: persons

1 quart chicken stock, available on soup aisle
1 1/2 pounds chicken tenders, 2 packages
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, diced
6 white mushrooms, quartered
1 bay leaf, fresh or dried
1 teaspoon dried thyme, 1/3 palm full
Salt and pepper
2 tablespoons all-purpose flour
Handful flat-leaf parsley leaves, chopped
1 cup frozen peas
1 package refrigerated biscuits in tube, found on dairy aisle

1
Preheat oven to 400 degrees F.
2
Reserve 2 cups of stock for vegetables.
3
Cut tenders into 1/3's.
4
Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer.
5
Poach chicken 6 to 8 minutes.
6
While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter.
7
To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them.
8
Add bay leaf and season veggies with thyme, salt and pepper.
9
Saute 10 minutes, stirring frequently.
10
Add flour and cook another minute.
11
Whisk in reserved 2 cups of stock forming a sauce around veggies.
12
Stir in cooked chicken pieces, parsley and peas.
13
Transfer the mixture to a large casserole, oval or rectangular.
14
Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole.
15
Bake 8 to 10 minutes until biscuits are golden brown, then serve.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 quart chicken stock, available on soup aisle, 1 1/2 pounds chicken tenders, 2 packages, 1 tablespoon extra-virgin olive oil, 1 turn of the pan, 2 tablespoons butter, cut into pieces, and more.

Yes, Vermont Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vermont Chicken Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions