Open Chicken Pot Pie


1 hour and 15 Minutes

Serving Size:

8 Serving


3 chicken breasts, with bone and skin

3 tablespoons of olive oil

1 teaspoon of salt

1/2 teaspoon of pepper

5 cups of chicken stock

2 chicken bouillon cubes

1 1/2 sticks of unsalted butter

3/4 cup of flour

1/4 cups of heavy milk

1 chopped onion

1 bag of frozen mixed vegetables


Preheat oven to 375 degrees.

Rub the chicken with olive oil, sprinkle with salt and pepper.

Place in oven for 35 – 40 minutes or until cooked.

Let chicken cool, remove skin and bone and discard.

In a saucepan heat chicken stock and dissolve bouillon cubes.

In a large pan melt butter and fry onions until translucent.

Incorporate flour and simmer for about 2 minutes.

Add hot chicken stock and simmer until thick.

Add 1 teaspoon of salt and 1/2 teaspoon of pepper, and heavy cream.

Mix in the chicken and vegetables.

Place in a large baking dish in the oven for about 15 minutes.

Serve with biscuits.