Print This Recipe

Print Friendly and PDF

Thursday, April 19, 2012

Chicken Pot Pie

I have had several requests for the recipe for the chicken pot pie I served last night at PBC. I have two other chicken pot pie recipes, but none using a biscuit topping. Enjoy!

4-6 chicken breast halves*
Seasoned salt and pepper
2 tbsp oil
1 cream mushroom soup
1 cream chicken soup
1 tsp minced garlic
1 small yellow onion, chopped
1 1/2 cups cubed cooked potatoes
1 cup frozen green peas
1 cup frozen corn
1 cup chopped cooked carrots
Salt & black pepper, to taste
1 can buttermilk or home-style biscuits**

Preheat oven to 350 degrees F.

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. In a large pan over medium heat, cook soups, garlic, and onion and stir. Add peas, carrots, salt and pepper and cut up chicken until bubbly. Fill 4 individual oven-proof bowls or one 13x9 casserole dish with chicken mixture. pull biscuits apart (peel layers in half) and then top each pie with biscuits. Bake for 15 minutes or until golden brown.

* For another short-cut... Use a rotisserie chicken from your grocer and pull the meat off into pieces and use instead of the chicken breasts.

** You can use any of your favorite biscuits for this recipe whether they are frozen, canned or homemade. Just make sure if you use frozen, set them out for a little while to thaw. If you put them on while frozen the bottoms of the biscuits may not cook enough.