This chicken pot pie came together as a spur of the moment craving fix. Maybe it's fall creeping into my families minds, or maybe it's the need for something creamy and hearty, whatever it was, this filled all cravings. :-) It also reheated well in the oven. Yes, Craig went back for seconds later on in the day. Score there! I didn't feel like mixing up a pie crust so instead, I just did biscuits. I used my pepper jack biscuit recipe but subbed the pepper jack for sharp cheddar. Make sure the dollops are small or else the centers might be a bit gooey.
Chicken Pot Pie, Biscuit Style
*recipe makes 1 9x13 or 2 pie plates*
1 bag frozen mixed vegetables
1/2 cup chopped onion
1/4 cup butter
1/3 cup flour
2 minced garlic cloves
1/2 tsp salt
1/4 tsp sage
1/4 tsp pepper
2 cups chicken broth
3/4 cup milk
1 Tbsp chicken bouillon granules (I like Better Than Bouillon brand)
2 cups cooked and cubed potato
3 cups cooked and shredded chicken
1 cup flour
2 tsp baking powder
1/4 tsp each cream of tartar, sugar, salt, pepper
1/4 cup cold butter
1 cup shredded sharp cheddar
1/3 cup plus 2 tablespoons milk
Mix all dry ingredients in a bowl. Cut in cubed butter using a pastry blender until mixed throughout and crumbly. Stir in cheese and milk until a dough forms.
In saucepan, melt butter and add onion. Cook until onion is tender. Whisk in flour and then add broth, milk, seasonings, and bouillon. Whisk until thick and bubbly for 2 more minutes. Stir in veg and chicken. Bubble again. Pour into 1 9x13 or 2 pie plates. Make biscuit dough. Drop by small spoon fulls on top. Bake on 400 for about 20-25 minutes or until biscuits are golden.