Debbie’s Chicken Goop – An Old Fashioned Chicken Pot Pie Recipe

Debbie’s Chicken Goop is a crustless chicken pot pie stew that gets served along side of biscuits. It’s a hearty chicken dinner that will become a requested staple in your house.

Old Fashioned Chicken Pot Pie Recipe with no crust:

Yes, you guessed it. This recipe belongs to my friend Debbie. Her family lovingly calls it Chicken Goop or Chicken Slop but it reminds me of a crust-less chicken pot pie stew. She serves biscuits on the side instead of the traditional way over top.

I think that concept is great. I’ve tried making casseroles that have biscuits baked on the top, and I struggle with the biscuits being doughy on the bottom and too dark on top.  This method solves that problem.

Debbie was telling me how she had her adult children home for the day, and her son requested this chicken slop. I was immediately intrigued, and she kindly shared her recipe.

I love how this stove top chicken pot pie uses a couple different shortcuts to save time and energy.

1. Using a rotisserie chicken is a huge time saver.  I tend to grab one in the refrigerated section of the grocery store so that I’m all ready to go when I need a moist, tender chicken for a recipe.
2. The deep, rich, slow cooked flavor comes from chicken soup base.  Debbie recommends the brand Better Than Bouillon, but there’s many other brands readily available.

What is soup base?

Soup base, also known as cooking base, is concentrated cooking paste that is used instead of cooking broth. By adding boiling water, it creates a broth full of meat and/or vegetable flavors.  It can be found on the shelf, but should be refrigerated after opening.

How to Make Chicken Pot Pie with Biscuits:

1. In a Dutch oven or large sauce pan, melt butter and saute diced onions and celery until tender.
2. Add flour and chicken base and stir until combined; let cook while stirring for 30 seconds.
3. Slowly add milk while stirring until the chicken goop thickens.
4. Once thick, add diced chicken, potatoes and mixed vegetables.
5. Let simmer, stirring occasionally, until all the vegetables are tender.
6. Taste, and season with black pepper and more chicken base if desired.

For the full ingredient list and instructions for chicken pot pie stew, scroll to the bottom of this post.

 

Notes About Stove Top Chicken Pot Pie:

• This is a non-traditional chicken pot pie with biscuits served on the side. You could omit the biscuits and serve along side corn bread (try our sweet version) or with crackers.
• Use frozen diced potatoes with onions or hashbrowns.  If you do use the potatoes with onions, omit the onions from step one.
• Substitute frozen peas and carrots for mixed vegetables, if desired.
• Try adding your other favorite frozen vegetables to change it up. Frozen, diced butternut squash would be a fun variation.
• Chicken base is a concentrated paste of chicken flavor.  It’s great to keep on hand.  It’s a shelf-stable product. Better than Bouillon is a particularly good brand.
• I love using a rotisserie chicken from the grocery store.  Take off the skin and out the bones, and chop the chicken into a small dice.  If you’d rather start from raw chicken, dice it and season with salt and pepper before sauteing in butter or olive oil.

Hearty Chicken Recipes:

Crockpot Chicken Cornbread Dinner

Chicken Tetrazzini Casserole

Chicken Crescent Bake

Linking up to Meal Plan Monday.