Chicken Pot Pie w/ Biscuits

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As promised, another chicken recipe! You’ll remember that Mr. Foodie and I often get the “family packs” of chicken breasts from our beloved Wegmans grocery store, so we are always on the lookout for new ways to prepare them so we don’t get bored. There are as many recipes for pot pie as there are days in the year, but I picked this rather simple casserole style one because I found it to be an excellent option for a weeknight meal. You’ll notice that this recipe calls for a LOT of veggies, but I restricted mine to onions and peas – very traditional.

What trips many people up when it comes to chicken pot pie is making the gravy. This is where recipes significantly differ. Some call for butter and flour, some milk, and even some others use other types of thickening agents. Thickening is part of what makes a chicken pot pie tasty. You don’t want to put biscuits or pie dough on top of what is essentially chicken soup.

When Mr. Foodie and I made this dish, we happened to be out of milk, so I made a very simple chicken-stock-and-flour gravy. Cook the onions, add the peas, pour in some chicken stock (1- 1.5 cups depending on how much veggies you’re using), add flour (1 tablespoon at a time) and cook, stirring frequently, until it thickens into a gravy. I’ve found that overthinking gravy causes disastrous results. Embrace the uncertainty that is gravy-making and you will do fine. There is a fair amount of estimating that is done even if you are following a recipe – a little more flour, a little more liquid, etc. until you find the right consistency. Pop the uncooked biscuits on top, bake until the biscuits are golden brown and the filling is bubbling.

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Et voila! Delicious chicken pot pie casserole. This is, by the way, a GREAT dish to use up leftover chicken and leftover veggies. And you don’t have to stop there – leftover turkey would be awesome here as well.

We also got to a little baking this week – I just haven’t had a minute to write about it yet because work has been running me ragged. Feeling super thankful that next week I get most of it off so I can do some other important work and have some fun with friends. I need to recharge!

For more foodie adventures, follow us on Instagram @fairfaxfoodie

Chicken Pot Pie Casserole

2 leftover chicken breasts, shredded

1 medium onion

1 cup of frozen peas

1 cup of chicken stock

3-5 Tablespoons of flour

salt

pepper

8 biscuits (pre-made is fine!)

Sautee the onion in a little olive oil, add salt and pepper and frozen peas. Pour in chicken stock and heat. Add flour a bit at a time, stirring, until it thickens to desired consistency. Add more stock or water to loosen if it gets too thick. Add chicken and pour into casserole dish. Put uncooked biscuits on top and bake according to package instructions (we did 350 degrees for 20ish minutes) until the tops are golden brown and the filling is bubbling away!

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