Monday, October 20, 2014

Recipe Review: Biscuit Chicken Pot Pie

In no way am I a chef of any kind. Yes, I cook/bake, but it's rare. Matt gets home before me and loves to cook (just like his dad!) so he usually cooks around these parts. On days I'm off work or am off before him, I'll cook a few of my tried and true recipes. When on Pinterest, I saw this pin and had to try it for myself. We love chicken pot pie and this sounded easy and delicious!

 photo E28EFE46-6FAF-4003-BBD2-F7831DE0239B_zpsxnudiwsf.jpg
(Their picture is so much prettier than mine!)

The original recipe is from Six Sisters' Stuff and I'm so glad they shared it because it was a big hit in our house! Here is their recipe, straight from their site:

Easy Biscuit Chicken Pot Pie
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
Serves: 8

Ingredients
2 Tablespoons vegetable oil
1 onion, chopped fine
½ cup of chopped carrots
½ cup of chopped broccoli
½ cup of chopped cauliflower
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
½ cup of all-purpose flour
1½ cups milk
2 cups of low-sodium chicken broth
1 regular size can of cream of chicken soup
½ teaspoon dried thyme
2 cups (about 1 pound) of cooked, shredded chicken
¾ cup frozen peas, thawed
1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)

Instructions
-Preheat the oven to 400 degrees.
-In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.
-Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
-Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. -If the filling is too thick, stir in some extra chicken broth milk.
-Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

Here are the changes/suggestion I made to the recipe:
- For the chicken, I put two frozen chicken breasts in a crock pot on low and covered it with 16 ounces of chicken broth. Since I used a large crock pot, I also had to add some water to make sure the chicken was entirely covered. A rotisserie chicken would be perfect to use as well!
- I skipped the cauliflower and plan on trying celery and corn with the next round
- For my recipe, I only used half of an onion and I sauteed the onion and carrots (I chopped them in to small pieces) first and longer before adding the other vegetables to make sure they were soft
-I'll definitely use more broccoli and carrots in the next batch. I didn't think there was enough to my liking with only 1/2 cup
- In the comments on their post, someone commented about making the biscuits separately and putting a biscuit in a bowl and pouring the mixture on top. I think it would all turn out the same, but wanted to share that idea too.
- The recipe says it takes 15 minutes to prep and 15 minutes to cook and that is entirely not true. I think it took me about 45 minutes from start to finish (once the chicken was already cooked).
- There is no way it serves 8 people, more like 4-5

Mmmmmm this was such a delicious dinner, I can't wait to have it for my lunch! I'll definitely be making it again and again. Matt said it was one of the best things I've ever made and he had 3 helpings! Ellie liked it too and it was really simple to make. It was a lot of fun to make and I liked that it was from "scratch" (minus the biscuits of course!). It makes me so happy when I try something and it turns out just as I imagined and Matt enjoys it. Maybe I'll do more in the kitchen!

....Let's not hold our breath on that one........

What are some of your favorite cold weather recipes?

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