This is one of my favorite dinners. It's quick and really good. There's not a lot of chopping vegetables because I use frozen peas and carrots. You can use any type of roll for the base, but I prefer the Pillsbury Grand Flaky Layers biscuits.
Inside Out Chicken Pot Pie
1/3 c. butter
3/4 c. celery, chopped
1/3 c. flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1 3/4 c. chicken broth
2/3 c. milk
2 c. cooked and cubed chicken
1 c. frozen peas and carrots
1 pkg. Grands flaky layers biscuits
Cook biscuits according to package directions. Meanwhile in saucepan melt butter. Add celery and saute for 2 minutes. Add flour and whisk until it's incorporated. Continue to stir for another minute, until golden and bubbly. Whisk in broth, milk, salt, pepper, garlic and onion powders. Bring to a boil, stirring gently. Add chicken and frozen peas and carrots. Turn heat to low and simmer for 5 minutes until heated through. Correct consistency with more chicken broth or flour if needed. Split biscuits in half and spoon filling mixture over top to serve.
This look interesting cam!! I was wondering though if aesthetically it would look better if you braised, or grilled the chicken a bit before mixing into the sauce to give that "flame broiled-esque" look. Maybe its just me, but it adds sooo much depth and flavor to chicken breast. But then again, I know traditionally chicken pot pies are made with boiled cubed chicken anyway. But who cares about tradition!! :p
ReplyDeleteIt looks yummy though!
It definitely would look and taste a little better too, but I like to keep this meal quick and easy. As far as taste goes, I prefer grilling to boiling anyday!
ReplyDeleteI made this for dinner tonight and my family loved it! Thanks for sharing. It was yummylicious!
ReplyDeletePerfect! i've been looking for a good easy way to make a pot pie!
ReplyDeleteWe had this for dinner tonight...the second time this week, actually. I taught my husband how to make it because he wanted to learn!!! It was delicious! And no, there were no left-overs. Thanks, Cammie, for sharing your delicious food with us!
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