Thursday, October 21, 2010

Cheesy Chicken Pot Pie

I have been full of recipes lately.  I seriously have 5 sitting in the queue waiting to post.  But I'm worried if I post them all in two weeks you'll think less of me.  So I'm trying to space them out, but this one just could not wait.

One night, about a year ago, when C was working late, I tried a pot pie recipe that I found online.  It wasn't that good. Don't worry, that's not the recipe I'm sharing.

Fast forward to Monday night, the only night I have had free all week.  C is again working late and I again have found what I think is going to be a ridiculously easy and possibly tasty pot pie recipe.  And easy and tasty it was.  In fact, I was so excited about the dish, I snuck a bite (from the cooked outer edge) while it was still baking, that I texted C a pic.  I kid you not, he came home early just because I sent that pic.

Cheesy Chicken Pot Pie
2 cups chopped chicken breasts (I went with the $4.98 rotisserie chicken)
2 cups frozen veggies

For the sauce:
2 Tbs. butter
2 Tbs. flour
1 c. chicken stock
1 c. shredded cheddar cheese
S&P to taste

For the crust:
1 c. biscuit mix
1/2 c. shredded cheddar cheese
1/3 c. milk

Preheat oven to 400 degrees.

Lightly spray a pie plate or 8x8 baking dish with cooking spray.  Place chicken and veggies in a bowl.

In a small sauce pan melt butter and stir in flour. Cook for 1 minute to cook out the flour taste.  Whisk in chick broth and bring to a simmer, stirring occasionally.  Add S&P.  Remove from heat and stir in cheese until melted.  Pour sauce over chicken and veggies and mix well.

In a small bowl combine biscuit mix, cheese, and milk and stir to combine.  Pour chicken and veggie mixture into the baking dish and spread biscuit mix over the top.  Don't worry if it doesn't cover completely.  Rustic looking is in.

Bake for 25 minutes or until crust is golden brown.

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