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Easy chicken pot pie with biscuit topping

Oh the chicken pot pie! How I love thee! Not that frozen rubber kind but the buttery, flaky, savory comfort food that takes hours and hours to prepare by a person much more skilled than I. That doesn’t stop me from the cravings though! I need my pot pie!

Here is my cheater recipe that satisfies my craving for delicious chicken pot pie without the hours of prep and swearing. The ingredients are a mix of fresh and pre-made. Did you know frozen peas are delicious? Frozen veggies are packaged at the peak of deliciousness so as long as you aren’t making a salad, you’ve got some pretty tasty veggies on your hands. Throw in some butter, pre-cooked chicken, and cream of chicken and you’re already half way there.

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This tasty dish is best topped with a freshly made tender biscuit. You can find the recipe HERE. Just add in some fresh rosemary to the biscuits to add that extra little sumthin’ sumthin’ to impress your friends and taste buds. The flaky biscuit on top gives the same wonderful texture that a pie crust does for a tradition pot pie but without the extra work.

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Easy Chicken Pot Pie

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 4 servings

Easy Chicken Pot Pie

Ingredients

  • Rotisserie chicken or pre-cooked chicken
  • 1 stalk celery
  • 2 carrots
  • 1 bag frozen peas and carrots
  • 1/2 yellow onion
  • 1 clove garlic (optional)
  • 3 tablespoons butter
  • 3 tablespoons AP flour
  • 3 cups water
  • 10 oz cream of chicken with herbs (or something similar)
  • 1 tablespoon thyme
  • Salt and Pepper to taste
  • Parsley to garnish (optional)
  • Biscuit Topping
  • See "Perfect Tender Biscuits" recipe

Instructions

  1. Begin by chopping your onions, carrots and celery into small cubes that are all about the same size.
  2. Heat your butter in a medium sauce pan until bubbly.
  3. Add your chopped veggies and stir. Let cook for a few minutes until your onions turn clear and everything smells amazing. Chop your garlic and add to cooked veggies and let cook just until fragrant.
  4. Sprinkle your flour over the cooked veggies and give it a stir. Let cook for a minute or so to get the flour taste out. Add in your water 1/2 cup at a time. The mixture will thicken as it heats. Stir until lumps disappear with each addition of water. Add thyme.
  5. Let come to a boil and let cook for a minute. Add in your cream of chicken and stir until smooth. Add in your frozen veggies and pre-cooked chicken. Heat through until simmering once more.
  6. Make sure you taste your soup as you cook and add in salt and pepper as needed to bring out the flavor. No one likes bland soup!
  7. Top with a big fat flaky biscuit! You can make your own using my Perfect Tender Biscuit Recipe. For this recipe, I like to add a little chopped rosemary to my biscuits for added flavor. YUM!
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