(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
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)
-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?