Bean Pot Chicken Pot Pie

I love my Bean Pot. If you've been around here for awhile, you know a couple of things. 1) I used to blog on WordPress.  Yes, I am still moving posts over from there.  This is one.  2) I am a designer with the company Celebrating Home.  3) A bean pot is not just for beans.  In fact, I've never even made beans in my bean pot.  4)  You can check out recipes for the Bean Pot in my Celebrating Home tab. 

This is what my bean pot looks like:

This Bean Pot is from our Simply Summer Collection.  It is a 3.5 qt. bean pot.  Cost $39.

Bean Pot Chicken Pot Pie

Ingredients
-2 lbs cooked chicken (I bought a rotisserie chicken and tore it apart.)
-2 cans cream of potato soup (only 1 can of water)
-1 small bag frozen veggies (mine had peas, corn, carrots, and green beans)
-1 can crescent rolls

1. Preheat the oven to 375*. If you saved yourself time and hassle, like me, and bought a rotisserie chicken, cut it/pull it apart/mutilate it, and throw the chicken into the bean pot.

2. Put the rest of the ingredients in the bean pot (make sure you only add one can of water for the potato soup), and mix well.

3. Bake for 20 minutes with the lid on.

4. Place the unfolded crescent rolls on top of the mixture. (I think this recipe was actually asking you to use Pillsbury Crescent Rolls because it refers to all 6 of them fitting. I bought a generic brand and there were 8. I still used all of them. But also let me caution you. If you haven't already experienced enough terror from opening the crescent roll can....

 

...you now need to place the dough in the bean pot without burning yourself. I didn't get burned, but I just wanted to give you my safety warning!)

5. Bake without the lid until the crescent rolls are golden brown. If you overlap them too much, you may need additional time. Some of my more layered spots didn't quite cook.

This is the after AFTER picture. In other words, I had already taken out my serving when I realized that I hadn't taken a picture of the final product.

That's it! I'm loving the bean pot because it's so easy just to throw ingredients in and let it go! If you don't have a bean pot....you should. Follow my link under the bean pot picture if you'd like to change that!  haha :)

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.  :)

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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

Ingredients

• 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.

 

 

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.)

 

4. Melt 2 T. butter in a frying pan and add onions and mushrooms. Saute for 10 minutes or until tender.

 

5. If you haven't done it already, while they are cooking, shred the chicken.

6. In a large bowl or pan, add onion & mushrooms, chicken, vegetables, and sauce. Stir to combine.

 

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.

 

 

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.)

 

 

 

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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