This week’s recipe for Quick & Cheesy Chicken Pot Pie comes from Kitchen Simplicity.
Quick & Cheesy Chicken Pot Pie
- 2 cups chopped cooked chicken (or turkey, or ham)
- 2 cups leftover, fresh or frozen vegetables
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- salt & pepper to taste
- 1 cup shredded cheese
Biscuit Topping
- 1 cup biscuit mix (homemade biscuit mix)
- 1/2 cup grated cheese
- 1/3 cup milk
- Place meat and vegetables in a 9 inch round or 8×8 square baking dish.
- Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavour. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well.
- Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don’t worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
- Bake at 400ºF for 25 minutes or until topping is golden and filling is bubbly.
Makes: 4 servings
*if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.
Here are my thoughts on the recipe:
Ease of preparation:
This one took a little time, but I think there are adjustments you could make so that it would be fairly quick. For example, I used fresh vegetables (broccoli, carrots, and parsnips,) so there was some time spent chopping, but if you used frozen vegetables, it would be much quicker. I also didn’t have any leftover chicken on hand so I had to cook some up…although that wasn’t super time consuming. Also, mixing up the biscuit mix took some time, but you could use Bisquick instead. But, now that I have the biscuit mix prepared, it will save me time next time around! Plus, I’m looking forward to making some pancakes with it too!
Overall opinion:
I liked this dish, and was happy to try it, because Chicken Pot Pie is one of my husband’s favorites. I also liked that it was made up of ingredients that I usually have on hand. The only disappointing thing was that the carrots were a bit al dente. I think that next time I might saute the veggies slightly before putting them in.
Husband’s thoughts:
He liked it, and went back for seconds…and thirds!
Would you have it again?
Yes, in fact, we’re having it again this week. I already have the biscuit mix prepared, so that will save me some time.
Did you omit or add anything?
I used Tandoori seasoning when I cooked the chicken ahead of time, and I think it gave the whole dish a great flavor! I just used the vegetables I had on hand which were carrots, parsnips, and broccoli.
How did you serve it?
Just on it’s own!
Would you change anything next time:
As I mentioned earlier, I think I will saute or cook the veggies a little beforehand, so that they won’t come out so crunchy. I also think peas would be a great addition.
Next Week’s Recipe:
From Healthy and Easy Recipes…
1 onion, chopped
3 cloves garlic, minced
2 TBSP grape seed oil
1 28 oz. can diced tomatoes
2 (6 oz) cans tomato paste
2 tsp. dried basil
2 tsp. dried oregano
2 bay leaves
1 tsp. sugar
1/2 cup red wine
2 lbs. ground meat (turkey or beef)
s & p
Directions:
In a large pot, add your grape seed oil and onion and saute for 2 minutes, then add your minced garlic and let that saute for another minute. Add your ground meat, turkey or beef, season it with salt and pepper and let it brown (I continually break up my meat because I like it really fine in this dish verses big chunks. If you are using beef, drain the fat once it’s cooked before adding more ingredients.) Next, add everything else, stir well and let simmer for at least an hour- up to 3 if you have the time. You can also make this in the crock pot by following the same directions- still saute your onion and garlic and cook your meat on the stove- then add everything else to the crock pot to simmer all day long. Either way you choose to cook it, if it gets too thick, you may add up to a cup of water- but start at increments of 1/4 cup until you reach the consistency that you like. One last tip- I don’t care for big chunks of tomatoes in this recipe, so I dump the can of diced tomatoes into my Vitamix for a few seconds to get them chopped even finer- and it’s perfect!
Linked to Everyday Sisters.
looks delicious!
you moved
found ya.
So glad you did…I still got all your comments over at my old blog.
Thanks for reading!
Not sure how blogs work — whether you will see this, or if this is very old, but…… a friend recently made a pot pie for me and didn't cook the carrots first. I think maybe you both interpreted the recipe the same way. The "leftover" part of fresh or frozen veggies means they have already been cooked and are left over. But great recipe!! I am going to make it tonight as I LOVE a pot pie and this one sounds yummy!
Hi! Thanks for your comment…I will definitely cook the carrots first in the future!
I hope you enjoy the pot pie!