Friday, April 2, 2010

Simple and Easy Chicken Pot Pie over Biscuits

I found this recipe over at Lynn's Kitchen Adventures. She always has some great dinner ideas. I modified her recipe to fit our tastes. I have made this several different ways. I've used the bisquick way she recommends, I've just baked the filling with no breading what-so-ever and I've cut up canned biscuits and put them on top with a little extra sauce so they don't burn. If you wanted to put it into a pie shell then that would be wonderful as well - hubs prefers it over biscuits. If you use reduced fat bisquick or reduced fat biscuits this can be a healthy addition to your famliy rotation.

2 Roasted Chicken Breast, chopped
1 16 oz bag frozen mixed veggies
1 potato, very finely diced
1/4 onion, very finley diced
1/2 cup chicken broth

1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Make the Sauce
In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic). In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Set aside.

In a 8x8 casserole pan (or 9x13 if you dont have an 8x8) layer chicken, mixed vegetables, potato and onion. Pour Chicken broth/stock over layers.

Pour sauce all over layered mixture. If you want to top with canned biscuits (cut into 1/4's) or biscuik topping, now is the time to do that.
Remember to put a little extra sauce on top of the biscuits so they don't burn.
Bake for 50 minutes on 350. Serve right out of the dish if you put the topping on while baking
Or serve the baked filling over biscuits

 Enjoy :)

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