Friday, September 23, 2011

Easy Chicken Pot Pie

Part 2, in what has apparently become an unintentional "Comfort Food" series, is another quick and recipe-free fall supper. Chicken Pot Pie has to be one of the countriest, most warm and cozy "Come-on-in-and-kick-off-your-shoes" kind of meals. I hadn't thought of making it this way, but here's a genius shortcut that will undoubtedly be added to my arsenal of home-cooked but quick-fix meals.

All it took was:
  • a package of frozen vegetables (mine were Italian-style with zucchini, carrots, green beans, etc but Veg-All, frozen mixed vegetables or any other kind you like would work)
  • A can of cream of chicken soup
  • 3-4 chicken breasts or tenders (or Rotisserie chicken for an even quicker shortcut)
  • a can of biscuits
  • 1.5 cups of milk
  • 1/2 cup of chicken broth
  • butter
  • seasonings
If you want the full version, I found the recipe here.

Here's the jist:

Boil your chicken until cooked, if using raw. Remove the chicken and set aside. Microwave your frozen vegetables as directed. I used these:

Bake biscuits for 10 minutes at 375 so they rise but do not brown.

Pour your chicken broth and cream of chicken in the pot.

Add your spices (Italian seasoning, garlic and herb seasoning or garlic powder, salt and pepper. Then add your half and half or milk.

Whisk together over medium heat.

Add your cooked vegetables to the sauce.

When incorporated, add chicken and pour into a buttered casserole dish. Bake at 350 degrees for 15 minutes. Add the biscuits on top and cook an additional 5 or so, just until the biscuits are golden brown on top.

Voila! So easy, creamy, and comforting. Enjoy:)

The Gray's

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