Chicken pot pie is one of the ultimate comfort foods. Not always easy to make from scratch but it can be done. Having cooked, shredded meat in your freezer is the secret. Pot pie can be made with any leftover cubed or shredded meat. Here is yet another base recipe for using that cooked chicken you’ve been saving. This biscuit topped chicken pot pie casserole is easy to put together after work but it could also be made ahead of time and thrown into the oven when you walk in the door. This is one of those recipes that I always have the ingredients on hand for.
Leftover cooked chicken. About 2 breasts worth cubed or shredded.
1 Onion diced
1 cup diced Carrots
2 stalks diced Celery
3 cloves minced Garlic
2 Tbs olive oil
3 Tbs Butter
¼ cup Flour
Chicken broth (2 cups)
The list does not have to be exact. Change things up and add frozen peas or broccoli if you have them. Use homemade biscuitsinstead of packaged ones. In a pinch use a baking mix for drop biscuits. This is just a base recipe.
Start by cooking the onion, celery, carrots, and garlic in olive oil in a large skillet over medium heat.
Once they are soft and fragrant add the butter and sprinkle with the flour.
Cook for about 4 minutes to allow the flour to cook and make a roux. Add chicken broth to skillet and stir.
You could also use water and chicken bouillon in a pinch. Allow mixture to thicken a bit and add the cooked chicken and if you are using frozen vegetables, ad them here.
Pour mixture into a casserole dish and top with pieces of refrigerator biscuits.
Bake according to the biscuit topping directions you are using; Usually, 400F for about 15-20 minutes. The dish is done when the biscuits are brown and the filling is bubbly. Sit down with your family and enjoy a nice hot home cooked meal that really didn’t take long to make.