Chicken Pot Pie with Biscuit Topping

I love pot pies, I used to eat the freezer kind all the time when I was young, because freezer food is how my mom gets down. I made a recipe with homemade crust a few months ago, I learned that I really despise crust making. I decided I love chicken, and biscuits so here we are. I adapted this from PW's left over turkey recipe. If you don't love biscuits, like my weirdo boyfriend, and if you don't love crust making, you can use Pillsbury's refrigerated pie crust. I don't care what anyone says they are delicious and SIMPLE.

First chop 1/2 a cup of carrot, celery, and onion

Melt butter and saute vegetables, I did mine for about 7 minutes--

after about 3 minutes I added the minced garlic

2 cups of chicken, you can use leftovers, make your own, 

or as I did buy a deli chicken.

Sprinkle flour over chicken mixture, over medium heat--stir constantly

Pour in broth, cream, and peas

Let it come to a slow boil, and cook for a few minutes to thicken--add salt and pepper.

YUM

You can make this a casserole, or a pie. Next time I will put in a deeper 

pan the biscuits sopped up a lot of the mixture

I mixed up some bisquik and flattened each out on top

Oh how I love biscuits

oh deeeeeeeelish! Those are PW mashed taters

I highly recommend eating them right now.

Chicken Pot Pie with Biscuit Topping - Click here for printable recipes

Ingredients

1/2 cup Carrots

1/2 cup Celery

1/2 cup Onion

1-2 tsp Minced Garlic

1/2 stick Real Butter

2 cups of Chicken

Frozen Peas

1 cup Heavy Cream

2 cups of low sodium chicken broth

Salt and Pepper to taste

Biscuit Topping:

Follow the directions on the back of the Bisquick box, 

or use your favorite biscuit recipe

Preheat oven to 420

Melt butter in a pot, add carrots, celery, and onion to pot and saute until translucent

towards the end add garlic (you dont want to burn the garlic). Add chicken and stir, then sprinkle flour over chicken mixture. Cook over medium heat for a few minutes--stir constantly.

Pour in chicken broth, cream and add peas stirring constantly. 

Let it come to a slow boil, and cook to thicken. Add salt and pepper to taste.

Pour into a casserole dish, or deep pie pan. Top with biscuit mix and cook for 30 minutes

Serve over Mashed Potatoes

Chicken Pot Pie w/ Cream Cheese Crust

I absolutely loved this dish! I am a big fan of down home cooking. Maybe I should call this blog Sassy Southern Cooking? I'll thinking about it. Anywho, the filling was very easy to make and delicious!  I found the recipe at Mommy's Kitchen, I just love her blog, she's from Mesquite, Texas which is around where my dad lived when I was growing up so it gives me good memories or my step mom and him cooking my favorite southern foods.

After making this fabulous pot pie I have decided making pie crust of any sort is just not necessary in my life unless it's for an important event. This was my first time making a crust from scratch, it was a lot of work! I had read you didn't really need a pastry cutter, and that a long fork would suffice, but I'm calling BS on that one, I'm thinking that is what made this so taxing, or maybe not? I am going to take the same recipe for the filling and try putting biscuits on top, stay tuned.

When making the crust combine flour, butter, and cream cheese,

cut mixture until it is crumbly...

like this.

This is where my stroke of genius came in,

I remembered we had a roasted chicken from H.E.B. just waiting to be eaten,

and what a time saver! But if you don't just grill up some chicken on a grill pan.

Sandra Lee would be so proud

 

I put my boyfriend to work and had him dice up some potatoes and boil them,

we over cooked them a bit, and they just kind of fell apart in the pie.

I think next time I will just serve it over mashed potatoes.

Roll out your pie crust, and cut out 6 overlapping circles.

You can also make one big one, but I like individual servings.

I should have rolled it out into a square learn from my rookie mistakes.

I couldn't find a smaller sauce pot so I had to use a  large pot,

anyway melt the butter and stir in the flour, garlic and spices.

Slowly stir in warm water, and milk then slightly crush the bouillon cubes and add.

Bring to a soft boil, and stir constantly for about 2 minutes.

Add the frozen veggies and chunk/ or shredded chicken.

oh my goodness just looking at that makes me ravenous!

That filling is so good you could just eat it all by it's self

Then add mixture to individual pie pans.

 I don't know how to cook without making a mess, as you can see.

Place the top crusts on the pic pans and flute the edges with a fork.

This will make your house smell soo delicious

Bake at 425 for 20 minutes my color didn't come out golden brown like Tina's

so i think i went wrong somewhere? Probably didn't leave it in long enough,

oh well they were still fabulous.

 

Chicken Pot Pie or Pies - Click here for printable recipes

Ingredients

Shell crust
1-2/3 c. flour

2 t. celery seed (optional)

1- 8 oz. cream cheese, cold

1/3 c. butter, cold

1/4 t. salt

Filling
1 whole chicken, pulled from bone and cut into chunks

1/3 cup - real butter

1/3 cup - flour

2 t. minced garlic

1/2 t. salt

dash of pepper

1-1/2 cup - warm water

2/3 cup- milk

3 chicken bouillon cubes

1 cup- frozen mixed veggies

3 - individual sized tin pie bowls

For the crust combine the flour, cream cheese, and butter in a bowl. Cut in the cold cream cheese and butter until you have a crumbly mixture. Then starting working it with your hands, kneading until you have a ball of dough: On a floured surface, roll out the dough in to a flat square. Take one of your tin bowls and trace and cut an overlapped piece of dough. Place it into the bowl and softly press it into the corners: You will get three servings out of this recipe. roll out a total of 6 squares for 3 bottom crust and 3 top crusts. Meanwhile, in a saucepan, melt the butter. Stir in the flour, garlic, and spices till blended. Slowly stir in the warm water, bouillon cubes, and milk. Slowly bring a soft boil, stir constantly for about 2 minutes or until thickened. Remove from heat and add the frozen vegetables and chicken. Fill the shells: Put the tops of the crusts over this and seal the edges. You can use a fork to make a fluted edge. Make a criss cross slit in the center: Bake at 425 degrees for about 20 minutes, or until the crust is golden brown. Serve over mashed potatoes or right out of the bowl. If making one large pot pie bake about 30-40 minutes. Watch it carefully so it doesn't get to brown on top.

Note: This was too salty for me, next time I made it with low

sodium chicken broth instead of warm water and bouillon cubes.