Thursday, September 27, 2012

Fast and Easy Chicken Pot Pie... Um Chicken and Biscuits


It's fast and very easy and it is VERY delicious.  And thanks to the ease of using a pre-cooked, pre-seasoned, store bought rotisserie Chicken, and a tube of biscuits, this fantastic heart warming dish cold weather dish, this comes together with very little fuss...

A thick creamy base stock (made with 2% milk) and just LOADED with vegetables.

Uses the meat from a rotisserie chicken and the biscuits are just as easy, from the tube, makes this one of my very favorite "52 Uses for a Rotisserie Chicken"

In fact, I float the raw biscuits on top of the cream sauced vegetables so the biscuits are as much braised as they are baked.  This gives half the biscuit a texture of a standard buttery flaky biscuit, while the bottom half absorbs the liquid as it cooks, leaving a dense dumpling taste and texture!

Love this!


Here's what I did...


Chicken Pot Pie... Um Chicken and Biscuits


Ingredients
  • 1 Stick (8 TBS) Butter
  • 1/2 Cup Flour
  • 1/4 Cup Mushrooms, sliced
  • 1 Cup 2% Milk
  • 2 Large Carrots, pealed and diced
  • 1 Cup Chicken Stock
  • 1/2 Cup Frozen Peas, thawed
  • 1/2 Cup Frozen Green Beans, thawed
  • 1/2 Cup Frozen Corn, thawed
  • 1/2 Cup Frozen Peas, thawed
  • 2 Medium Russet Potatoes, Parboiled, large diced
  • 1 Cup Diced Chicken (I used a leg/thigh quarter)
  • 1 Can Refrigerated biscuits (I used Pillsbury Brand GRANDS, Thick and buttery)
  • Salt and Pepper to taste
Cooking Directions
  1. Pre-heat the oven to 350 degrees
  2. First, parboil the diced potato for 6 minutes.
  3. Next, start the cream sauce, melt 1 stick butter in a large saute pan. Add the flour and stir constantly over a medium-low heat for two minutes. Add the milk and mushrooms and continue to stir. Add the carrots and the Chicken Stock and stir to blend.
  4. Continue to stir over medium heat as you add the Peas, Corn and Beans. Add the Potatoes and Chicken. If you need to add more milk to thin the sauce, now is the time! Continue to heat for 5 minutes so everything is completely cooked and ready.
  5. Prepare a large high top casserole dish by applying a non stick spray. Pour all of the sauce and vegetables into the dish.
  6. Top the sauce with the biscuits and bake the entire dish for 17 minutes, as directed on the can instructions.
  7. I like to put a biscuit on the plate and top with the pot pie type goop!  Salt and pepper to taste.  Serve HOT and enjoy.



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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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