Chicken Alfredo Biscuit Pot Pie

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This dish has a beautiful presentation with the glowing, pull apart Parmesan butter biscuit topping hiding a rich Alfredo sauced pot pie filling.  All of the classic pot pie ingredients are here, chicken, corn, peas, sweet peppers and spices.

In addition to the Million Dollar presentation look, this dish has the advantage of being around a $5 meal (or less).  Primarily made with leftovers (I had grilled a couple of chickens a few days earlier and had quite a bit left)... Or of course this works FANTASTIC as a dish made from a store bought fully cooked, pre seasoned Rotisserie Chicken).  The vegetables came out of my freezer.  Always check the sale flyers and every month or two you will find frozen peas, carrots, etc on sale for a buck a bag.  I always try to have them on hand.

The biscuits are Pillsbury GRAND brand.  While it looks like a lot of biscuits, in fact this is a single can.  You just slice the biscuits in half putting the flat side down on top of the filling!

There are two stages to making this dish.  First we need to make an Al Fredo sauce.  This is very easy.  No need to buy that over processed jar of sauce you see in the store. Always better to make fresh (but of course if you are in a hurry, the jar sauce will work).

OK... Here's what I did...

Creamy Rich Alfredo Sauce

Ingredients

• 1 Can Refrigerator biscuits
• 1 Cup Heavy Cream
• 1 Cup Grated Parmesan-Reggiano cheese
• 6 TBS Butter
• 1 Medium Onion, small Dice
• 1 Pinch Salt
• 1 Pinch Pepper (but MUCH more when you use the sauce on a dish
• 1 pinch Nutmeg

Cooking Directions

1. Melt the Butter in a heavy bottomed sauce pan
2. Add the onions and saute for 5 minutes until the onions soften and turn translucent
3. Add the cream and heat to simmer.
4. Add the cheese and spices and stir until melted. Reduce to desired thickness of sauce (I like mine thick so it sticks to the pasta or vegetables... about 10 minutes)
5. Serve over pasta or vegetables

OK... Once you have the sauce it is time to work on the actual casserole...

Chicken Alfredo Biscuit Bake

Ingredients

• 2 TBS Olive Oil
• 1 Medium (about 1 Cup) Onion, Large Dice
• 1 Cup Frozen Peas, rinsed under hot water to partially thaw
• 1 Cup Frozen Corn, rinsed under hot water to partially thaw
• 1 Cup Sliced Sweet peppers, stems, seeds and white membrane removed
• 2 tsp Italian Seasonings (I used fresh minced Thyme, Oregano and Basil)
• 2 Cups meat taken from a chicken, large dice
• 1-1/2 Cups Alfredo Sauce
• Several grinds from a Pepper Mill (to taste)
• 1 Can or tube Buttermilk Biscuits (I used Pillsbury Grand brand)
• 1 Stick Butter melted
• 1/2 Cup Parmesan Cheese, grated
• 1 TBS Butter Melted
• 1 TBS Parmesan Cheese, finely grated

Cooking Directions

1. Prepare a large baking dish by spraying with non-stick spray
2. Preheat oven to 350 degrees
3. In a heavy frying pan, melt butter, add onions and saute for 5 minutes until the onions soften and turn translucent.
4. Peppers, Peas and Corn and saute for another 2 minutes
5. Add the Alfredo Sauce and Chicken, stir to mix and heat thoroughly (about 5 more minutes)
6. Season with Italian seasonings and Pepper
7. Pour into the large baking dish (note: it occurred to me that if I made this in a cast iron skillet or oven safe stainless steel frying pan I could make this a one pot meal).
8. Slice the biscuits in half.  Melt 1 stick of butter and mix with 1/4 cup freshly grated Parmesan Cheese.  Dip the sides of each biscuit in the butter.  This creates the buttery pull apart affect.
9. Top the Alfredo Chicken and Vegetables with the biscuits, cut ends on top of the Alfredo vegetables, circle the pan evenly placed. lean the biscuits against each other.  I had also reserved a couple of the prettier broccoli florets to place in the center for presentation
10. Brush more melted butter on top of the biscuits, sprinkle with the finely grated Parmesan.
11. Bake covered with aluminum foil for 10 minutes
12. Remove the foil and bale for another 10-15 minutes. Double check that the biscuits are thoroughly cooked.  You may need to cover again with the aluminum foil and back several more minutes to get the bottom (the part next to the alfredo sauced vegetables) completely cooked.
13. 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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