Tuesday, November 27, 2012

Chicken Pot Pie

Before Thanksgiving I was craving comfort food...it was cold, rainy, and just felt like comfort food weather. I decided to make a chicken pot pie, my version anyway. You could do this with leftover Thanksgiving turkey too, and leftover veggies, or I like to use frozen peas, carrots and corn because you can measure out what you need and keep the rest in the freezer. You also can use as much or less vegetables than I did, depending on how big you want your chicken pot pie. I like to top mine with biscuit dough rather than pie crust, it's heartier that way. (see this recipe so you get an idea of how I make it) I always make extra biscuits that I bake in the oven while my pot pie is 'resting' (have you ever been sooo hungry and put a bite of hot pot pie in only to have it scald your mouth to death??) I let mine rest for about 10 minutes before serving. Serve with a green salad and enjoy!

Chicken Pot Pie
1-2 Tablespoons Olive oil
1 cup diced onion
1 cup diced celery
1 heaping teaspoon minced garlic
1 Tablespoon flour
1 large potato, washed and diced
1 cup diced carrots
1 cup peas
1 cup corn
Chicken broth
2 to 3 cups chopped cooked chicken
2 cans cream of chicken soup
Pinch of Thyme
Salt and pepper to taste

In a large soup pot heat the Olive oil over medium heat, then add the onions and celery, cook and stir for about 3 to 4 minutes so they start to cook, add the garlic and sprinkle the flour over the Veggies. Cook and stir for another minute. Next, add the potatoes, carrots, peas, corn , chicken and enough Chicken broth to barely come to the top of the veggies mixture and add a pinch of thyme, salt and pepper. Bring this to a boil, then turn down, cover, and simmer for 20 to 30 minutes until your vegetables are tender. Add your cream of chicken soup and stir until it's all combined. Taste and add more Salt and Pepper if needed.

 Turn off heat and make the biscuits:

Biscuits
2 1/4 cups Bisquick mix
2/3 cups milk

Preheat the oven to about 425 degrees.
Add the Bisquick and milk together in a large bowl, stir with a fork until just combined. Dump onto lightly floured surface (I use more Bisquick)
and knead by hand just about 10 to 12 times (don't over mix or you will have tough biscuits) Roll out into a large circle about 1/2 inch or a little thicker and cut into random shapes and sizes.
Place pieces of biscuit dough, randomly around the top of your Chicken stew to cover (if your pan is large you may want to double the biscuit dough, and I make another batch, so you have extra biscuits for those that want them... always seems there are never enough biscuits on top)
Bake in oven for about 8 to 10 minutes or until Biscuits turn a nice golden brown color. Remove from oven, and brush the biscuits with butter.

Let sit for a minute or two so you don't burn your mouth when eating! Serve in a bowl or on a plate and enjoy!!

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