Chicken Pot Pie Salad
The classic and ever-comforting chicken pot pie (one of my all time favorite fall dishes) meets chicken salad with this deliciously addicting recipe. I know that I should be thinking about warming soups and stews right now, but we’re having hot weather here in Los Angeles yet again, and so my brain is still in summer mode. The great thing about this Chicken Pot Pie Salad though is that you can make it all year long. It’s comforting, but light at the same time, thanks to the homemade tarragon dressing. Serve warm, room temperature or cold right from the fridge. Did I mention that biscuits are involved? It’s always a good day when biscuits are involved.
I hope you’ll give this recipe a try soon, especially if you’re craving classic comfort food like chicken pot pie but don’t want to go through all of the steps of making it or want it but don’t want something that heavy. This is one of my new favorite salads that transcends seasons and can really be made all year long. If you give it a try, let me know what you think below!Â
Chicken Pot Pie Salad
Equipment
- Skillet
- Glass measuring cup
- Whisk
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 garlic cloves minced
- 2 medium ribs of celery thinly sliced
- 2 medium carrots peeled cut in half and thinly sliced
- Kosher salt and fresh cracked black pepper
- 1 teaspoon fresh thyme leaves
- 2 cups shredded chicken both white and dark meat
- 1 cup frozen peas thawed
- 16 ounces butter lettuce mix
- 6 biscuits store-bought or homemade
Dressing:
- Zest and juice of 1 large lemon
- 2 tablespoons Dijon mustard
- 1 garlic clove grated
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon honey
- 3/4 cup olive oil or canola oil
- Kosher salt and freshly ground black pepper
Instructions
- Set a large skillet over medium heat with the butter. Once melted, add in the onion and garlic and cook until softened, about 2 minutes. Stir in the celery and carrots and season with a pinch of salt and pepper and the thyme. Cook, stirring often, until the vegetables have softened, about 5 to 8 minutes. Add the chicken and peas and cook for a minute or two just to warm through. Remove from the heat, transfer to a large bowl and set aside.
- To make the dressing, whisk together all of the ingredients (except for the oil) in a large measuring cup. Slowly stream in the oil while whisking until the dressing comes together in a homogenous mixture. Season with a pinch of salt and pepper according to your tastes. Pour half of the dressing over the chicken mixture and toss to combine. You’ll have leftover dressing for topping later on or if you make ahead of time, you can add more to the salad, as it’ll dry up a bit in the fridge.
- Arrange the butter lettuce onto a large platter or individual plates. Top with the chicken salad and drizzle each with some of the leftover dressing. Serve with the biscuits and enjoy!
