Open Chicken Pot Pie


1 hour and 15 Minutes

Serving Size:

8 Serving


3 Chicken Breast, with Bone and Skin

3 Tablespoons Olive Oil

1 Teaspoons Salt

1/2 Teaspoon Pepper

5 Cups Chicken Stock

2 Chicken Bouillon Cubes

1 1/2 Sticks of Unsalted Butter

3/4 Cup Flour

1/4 Cups 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.