Chicken Pot Pie....Sort Of

This recipe is a combination of a couple of different ones. The filling is from a friend who makes it into real pot-pie, and the biscuits are from Tammy's Recipes. I really like this because Grant isn't a huge fan of pie crusts and quite frankly, I'm not very good at making them! Plus, they're more time consuming, as these biscuits literally took me less than 5 minutes to make and the baking time is at least 1/3 of that of a real pot-pie. You can just use regular potatoes if you want, but I like the added nutrition of the sweet potato, and it really does taste good.
This fed our family for two dinners plus we have enough left over for a couple of hearty lunches. Not too bad! And it truly is delicious....even as leftovers.

Recipe:

1 large sweet potato, peeled and diced

1 small russet potato, peeled and diced

5 medium carrots, diced

1 onion (red or yellow), chopped

1/2 cup butter

1/2 cup flour

1 t. salt

1/2 t. dried thyme

1/2 t. pepper

2 cups chicken broth

3/4 cup milk

1-1/2 lb. cubed cooked chicken (I sauteed the chicken in a bit of olive oil with some garlic salt, onion power, and dried parsley sprinkled on)

1/2-3/4 cup frozen peas

3/4 cup frozen corn

Drop Biscuits:

2 c flour

1 T baking powder

1/2 t salt

1/3 c. butter

1 c. milk

Place potatoes and carrots in a large saucepan; cover with water and bring to a boil. Reduce heat; cover and simer for 8-10 minutes or until tender. Drain and set aside.

In a large skillet (I used the same one I cooked the chicken in), saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat. Pour into a 13 x 9" pan.

Preheat oven to 400°.

To prepare biscuits, combine flour, baking powder, and salt in a large bowl. Cut in cold butter until the largest pieces are the size of peas. Stir in milk until you have a sticky dough. Drop by large spoonfuls on top of chicken mixture. I made 12 biscuits.

Bake for 11-13 minutes, or until biscuits are lightly golden brown.

This recipe is a combination of a couple of different ones. The filling is from a friend who makes it into real pot-pie, and the biscuits are from Tammy's Recipes. I really like this because Grant isn't a huge fan of pie crusts and quite frankly, I'm not very good at making them! Plus, they're more time consuming, as these biscuits literally took me less than 5 minutes to make and the baking time is at least 1/3 of that of a real pot-pie. You can just use regular potatoes if you want, but I like the added nutrition of the sweet potato, and it really does taste good.
This fed our family for two dinners plus we have enough left over for a couple of hearty lunches. Not too bad! And it truly is delicious....even as leftovers.

Recipe:

1 large sweet potato, peeled and diced

1 small russet potato, peeled and diced

5 medium carrots, diced

1 onion (red or yellow), chopped

1/2 cup butter

1/2 cup flour

1 t. salt

1/2 t. dried thyme

1/2 t. pepper

2 cups chicken broth

3/4 cup milk

1-1/2 lb. cubed cooked chicken (I sauteed the chicken in a bit of olive oil with some garlic salt, onion power, and dried parsley sprinkled on)

1/2-3/4 cup frozen peas

3/4 cup frozen corn

Drop Biscuits:

2 c flour

1 T baking powder

1/2 t salt

1/3 c. butter

1 c. milk

Place potatoes and carrots in a large saucepan; cover with water and bring to a boil. Reduce heat; cover and simer for 8-10 minutes or until tender. Drain and set aside.

In a large skillet (I used the same one I cooked the chicken in), saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carrots. Remove from heat. Pour into a 13 x 9" pan.

Preheat oven to 400°.

To prepare biscuits, combine flour, baking powder, and salt in a large bowl. Cut in cold butter until the largest pieces are the size of peas. Stir in milk until you have a sticky dough. Drop by large spoonfuls on top of chicken mixture. I made 12 biscuits.

Bake for 11-13 minutes, or until biscuits are lightly golden brown.