Cooking In The Blue Pot: Homemade Chickenless Pot Pie

It’s cold  outdoors, we’re going to lose an hour Sunday (remember to spring forward), winter has been brutal and frankly, I’m in the mood for comfort food in the form of a good and satisfying homemade chickenless pot pie.

Tramontina Enameled Cast Iron 6.5 Quart Round Dutch Oven

Tramontina Enameled Cast Iron 6.5 Quart Round Dutch Oven

Dave the Builder gets the credit for this new series, What’s Cooking In The Blue Pot.

He asked me that question last night and inspiration struck.  Inspiration really is everywhere.

This recipe is not difficult and is made without chicken.

Yes, you read that right.

Without chicken.

It’s a blue pot full of hearty and delicious vegetables in a creamy chicken flavored gravy-sauce.

You know.

Comfort food.


Homemade Chickenless Pot Pie


4 tablespoons (½ stick) butter

2 tablespoons olive oil

2 whole carrots, peeled and diced

2 celery stalks, diced

1 cup potatoes, cubed and cooked

1 large yellow onion, chopped

1 package frozen green peas & carrots

½ cup frozen corn

1 cup pearl onions

1 large can mushrooms, drained

1 tablespoon dried parsley

1 ½  teaspoons garlic powder

½ cup white wine

4 cups chicken broth

1 chicken bouillon cube

1½ cups milk

¾ cup flour

2 teaspoons Kosher salt or to taste

1 teaspoon fine black pepper or to taste

2 cans large biscuits or 2 packages cheese biscuit mix


Preheat oven to 350 degrees.  Lightly spray four large or six small ramekins with cooking spray.  Heat chicken broth, milk and bouillon cube in saucepan over low heat until bouillon cube is dissolved.  In another pan cook cubed potatoes.  Set aside.

sauteed vegetables

Melt and heat the butter and olive oil together in Dutch oven.  Saute the diced onions, celery and carrots over medium heat until slightly tender.

Season with Kosher salt, pepper and garlic powder. Reduce heat to medium low.  Add flour to sauteed vegetables, stirring with wooden spoon to prevent burning.  Cook for 2 minutes.

chicken broth and cream

Carefully add the heated chicken broth to dutch oven, stirring until incorporated.  Allow to simmer until thickened, about 6 minutes.

Next, add the white wine, parsley, frozen peas and carrots, corn, cooked potatoes, mushrooms and pearl onions.

Gently stir all ingredients together.  Reduce heat to simmer and heat through, approximately 5 minutes.

pot pie filling

Place prepared ramekins on a  baking sheet.  Divide pot pie mixture equally into each prepared ramekin filling to top.

For cheddar biscuit mix option:

Prepare biscuit mix according to package directions. Adjust oven temperature according to package baking instructions.  Drop a 1-2 heaping tablespoon(s) of prepared dough on top of each pot pie to cover.

Bake in preheated oven until dough on top of pot pie is golden brown.

For canned biscuit option:

I pressed the biscuits in order to flatten. Place 2-3 flattened biscuits atop each large ramekin or 1 biscuit on each small ramekin.

Bake in preheated oven according to directions on can until biscuits on top of pot pie are golden brown.



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