Everybody likes their Chicken Pot Pie differently.  Almost every household seems to have their own recipe.  Some people like lots of veggies – some people stick to meat-and-potatoes.  Some people buy crusts, some people make them.

Chicken Pot Pie has always been a conundrum for me, because I like approximately half of it.  I love the chicken.  I love carrots and peas.  I even love potatoes when they’re cut to a reasonable size.  I hate the crust though.  I have never been a big fan of the traditional pie crust.  Whenever I can, in any recipe, I replace it with a graham cracker crust, or no crust at all.  This is a bit of a bummer for Matt, who loves pie crust.  Well, he doesn’t like peas, so I guess we all make sacrifices!

The recipe below is how we made ours, and you know what?  It was pretty good!  Not juicy, and I missed the peas, really I did, but things like vegetables can be added or subtracted according to personal preference, and if you like your pot pie juicy, just add more broth!

 

Chicken Pot Pie with Bacon Cheddar Biscuits

You’ll Need:

1 lb. chicken
4 tbsp. butter
1 tsp. onion powder
2 tbsp. minced garlic
4 tbsp. flour
1 c. carrots, chopped
16 oz. chicken broth
1 c. red potatoes, chopped into 1/2-inch pieces
2 tbsp. milk
salt
pepper
1/2 c. shredded cheddar cheese
2 tbsp. Real Bacon Bits
2 tbsp. chives
1 sleeve Pillsbury Southern-Style Refrigerated Biscuits

 

How To:

Fill an extra large pot with water and bring to a boil.  Add chicken and cover.  Cook 20-30 minutes or until chicken is completely cooked through.  Let cool, and chop chicken in 1/2-inch pieces.  Set aside.

Preheat oven to 425F.

Melt the butter on the stove.  Add onion powder, garlic, and carrots and cook until carrots start to soften, about 5 minutes.  Stir in the flour until mixture is coated.  Slowly whisk in the chicken broth and bring to a boil.

Once boiling, add potatoes.  Cook until the potatoes are soft, but not mushy, about 10-15 minutes, stirring often so the potatoes don’t stick.  Stir in the chicken and then the cream.  Season with salt and pepper to taste and remove from heat.  Pour into a 9×13 baking dish.  Place in the oven and cook 15 minutes.

Meanwhile, mix the cheese, bacon bits, and chives in a shallow dish.  Press the refrigerated biscuits into the bacon mix and set aside until the chicken mix is ready.  Once it is, place biscuits evenly on the casserole and sprinkle remaining bacon mixture on top.  Return to the oven and cook an additional 12 minutes.  Watch for burning!  You can cut this short, or cook it longer, depending on how well done you like your biscuits.

Makes: 8 servings

Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 1 hour, 20 minutes
Calories:  312

Source: Chocolate Moosey.

Chicken Pot Pie with Bacon Cheddar Biscuits

  • Servings: 8
  • Print

You’ll Need:
1 lb. chicken
4 tbsp. butter
1 tsp. onion powder
2 tbsp. minced garlic
4 tbsp. flour
1 c. carrots, chopped
16 oz. chicken broth
1 c. red potatoes, chopped into 1/2-inch pieces
2 tbsp. milk
salt
pepper
1/2 c. shredded cheddar cheese
2 tbsp. Real Bacon Bits
2 tbsp. chives
1 sleeve Pillsbury Southern-Style Refrigerated Biscuits

 

How To:

Fill an extra large pot with water and bring to a boil.  Add chicken and cover.  Cook 20-30 minutes or until chicken is completely cooked through.  Let cool, and chop chicken in 1/2-inch pieces.  Set aside.

Preheat oven to 425F.

Melt the butter on the stove.  Add onion powder, garlic, and carrots and cook until carrots start to soften, about 5 minutes.  Stir in the flour until mixture is coated.  Slowly whisk in the chicken broth and bring to a boil.

Once boiling, add potatoes.  Cook until the potatoes are soft, but not mushy, about 10-15 minutes, stirring often so the potatoes don’t stick.  Stir in the chicken and then the cream.  Season with salt and pepper to taste and remove from heat.  Pour into a 9×13 baking dish.  Place in the oven and cook 15 minutes.

Meanwhile, mix the cheese, bacon bits, and chives in a shallow dish.  Press the refrigerated biscuits into the bacon mix and set aside until the chicken mix is ready.  Once it is, place biscuits evenly on the casserole and sprinkle remaining bacon mixture on top.  Return to the oven and cook an additional 12 minutes.  Watch for burning!  You can cut this short, or cook it longer, depending on how well done you like your biscuits.

Makes: 8 servings

Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 1 hour, 20 minutes
Calories:  312

Source: Chocolate Moosey.

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