Its been a cold and blustry winter this past month and a half in Michigan. I feel like it is time to share one of my favortie winter meals, Chicken Pot Pie. While I do have a from scratch recipe, its more difficult to do as an after work meal so this version is a little more of a dump and cook recipe. This is also a good recipe for finishing off those half bags of frozen veggies.
To start off I melt a little butter and olive oil in a pan. Once melted I add in the chicken pieces.
I let it go until its browned nicely. I don’t add a whole lot of spices until the cream of chicken is added in. After the chicken has been browned I dump in the veggies.
Tonight I had a few half full bags of frozen corn, peas and carrots, and green beans. I add them to the pan with a little more butter and allow it to cook until tender. Once tender I add in the cream of chicken soup. For my recipe I use the cream of chicken with herbs that way I dont have to go rummaging for too many spices. My family prefers a thicker gravy like consistency so I use 2 cans of cream of chicken and about 1/2 a can of chicken broth.
After the soups have been added I reduce down to a simmer and start on the biscuits. I normally go for a refrigerated tube of whatever is on sale and sounds tasty. While the pan is simmering away I set up the biscuits to bake.
It’s important to not cook these all the way through, because the biscuits will be going back into the oven, but you still want them to look a little golden. Once the biscuits are ready, pour the pot pie mixture into a greased pyrex dish and top with the biscuits. I like to flip my biscuits upside down so that the bottom will get crispy.
Once everything is set, I pop the dish into a 400 degree preheated oven for 10 minutes. Sometimes its more, sometimes its less, it all depends on what level of crispiness you prefer your biscuits.
And here it is fresh out of the oven! After allowing it to cool and thicken up a little bit its ready to be eaten. I like to add a handful of cheese to my bowl before digging in!