Saturday, April 13, 2013

Chicken Pot Pie Casserole

Since I actually do consider this to be a "food blog," I figured it was about time I actually shared a recipe.  It's been a little while.  This is one of my posts from my WordPress blog.  I've really been slacking on moving those over lately.  So please, enjoy.  :)
I was trolling my "I Love Food" board on Pinterest to see if I could make anything with ingredients I already had in the house since I haven't put on "real" pants since Christmas didn't want to go to the store. While my recipe isn't exactly the one from the pin, I was able to tweak it and use things I had here in the house!

Chicken Pot Pie with Biscuits

  • 1/3 c. butter
  • 1/3 c. all-purpose flour
  • 1 1/2 c. chicken broth
  • 1 1/2 c. milk
  • salt & pepper (to taste)
  • 2 T butter
  • 3 small cooking onions, diced
  • 8 oz. canned mushroom pieces
  • 4 cups shredded, cooked chicken*
  • 1 heaping c. frozen mixed vegetables**
  • 1 heaping c. frozen peas **
  • 1 can biscuit dough
*Confession: I love chicken, but I HATE cooking it. Chicken I cook myself never comes out with the flavor I'd like, and it's usually dry. Fortunately, Scott & I had gotten a rotisserie chicken when we went grocery shopping last Friday. I thought this recipe would be PERFECT to use the rest of it!

**These were the frozen veggies I had sitting in my freezer. I had about 1/2 of each 10-12 oz. bag left. I just used it all because I didn't have any potatoes like the original recipe.
  1. Preheat the oven to 425* F, and begin to prepare the filling.
  2. Melt 1/3 c. butter in a saucepan over medium heat. Add the 1/3 c. flour and whisk constantly for 1 minute.
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3. Gradually add chicken broth and milk whisking constantly 6-7 minutes (I went 7.) or until thickened and bubbly. Remove from heat and add salt and pepper to taste. (I didn't add salt & pepper here. I added it to eat my meal. So I would recommend adding it to the recipe.)
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4. Melt 2 T. butter in a frying pan and add onions and mushrooms. Saute for 10 minutes or until tender.
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5. If you haven't done it already, while they are cooking, shred the chicken.
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6. In a large bowl or pan, add onion & mushrooms, chicken, vegetables, and sauce. Stir to combine.

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7. Pour mixture into a lightly greased 9" x 13" casserole dish.
8. Bake filling for 15 minutes.
9. Meanwhile, open biscuits. (I used the can of Pillsbury Grands Biscuits that I had here. There were only 5 in the can, which required a little pulling apart and/or stretching. If you would like to completely cover the top of your casserole you will need more. See picture in next step to see what I mean.) And while we're on this subject, keep this in mind:

10. After 15 minutes, take the casserole out, and place the biscuits on top.
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11. Bake for another 25-30 minutes. (The baking time here will depend on the biscuits you use. Mine got a little dark and I took the casserole out at 20 minutes.)
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I was really worried for some reason that this wouldn't be very good. PROBABLY because I freak out a bit when I don't follow a recipe exactly. I definitely needed a guide, and I've seen recipes like this that use biscuits before. It turns out that I was worried for nothing. Other than needing to add salt and pepper to the meal because I didn't add it during cooking, this was quite good. Scott didn't like the biscuits on it. I thought that was the best part! haha. To each his (or her!) own.  :)


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Kristin said...

I have a love (that will never be rivaled) for canned biscuits. I used to eat 2 every night drizzled with honey for dessert.
This looks so good. And I understand the chicken thing too. The smell of raw chicken used to make me gag. My job in high school was to defrost and cut up chicken for stir-fry and stuff when I got home from school. My mom was worried I'd never learn how to cook because I was so awful at it.

Julie said...

Oh yum! I think I will be trying this tonight. My hubby loves Chicken pot pie. :)

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