Chicken pot pie
February 18, 2013 § 5 Comments
It’s the season for comfort foods. Lately, Dave and I have been eating chili, red beans and rice, gumbo, and other seasonal favorites. One of our most loved comfort foods is chicken pot pie, which is easy to put together, and it also freezes well (without the biscuit topping). Dave is trying to cut down on carbohydrates these days, and so he ignored the biscuit topping. With or without the topping, this is a healthy meal, and it can easily be doubled to feed a crowd.
Usually we don’t cook with canned soup or other conveniences, but this recipe is an exception. Canned soup really speeds up the preparation. Because such packaged convenience foods are frequently high in sodium, you’ll want to be sure that you don’t add any additional salt to this.
Chicken pot pie
1 can cream of mushroom soup
1 6.5-ounce can sliced mushrooms, drained
1 – 2 cloves garlic, minced
1 teaspoon Herbs de Provence
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1 cup cooked carrots (leftover from another meal, or canned)
1 11-ounce can corn, drained
1/2 cup frozen peas
1 1/2 cup cubed cooked potatoes (about 2 potatoes, unpeeled; make sure the potatoes are cooked)
2 cups cooked chicken, roughly chopped into bite-sized pieces
Uncooked biscuit topping (see recipe below)
Preheat oven to 350-degrees fahrenheit.
Combine all ingredients except the biscuit topping. Pour into a greased glass casserole pan. Top with the biscuits, and bake for 25-30 minutes, until the biscuits are lightly browned and cooked through. Serves 4.
1 1/4 cup Bisquick making mix
2/3 cup milk
1 tablespoon chopped parsley
Use a fork to stir together the ingredients. Remove to a floured countertop, and knead 2-3 times until the dough comes together. Pat into a rectangle about 3/4-inch high. Use a knife to cut into 6-equally-sized pieces. Place the biscuits onto the pot pie, or cook separately on an ungreased cookie sheet at 350-degrees for about 20 – 25 minutes.