Made-to-order Chicken Pot Pie

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I love chicken pot pie. LOVE. This dish is so comforting. Creamy herbaceous gravy with chicken, peas, carrots, celery, onion…and BISCUITS. I approach chicken pot pie a bit differently – thanks to inspiration from my mother-in-law (insert my shout-out to Martha).

I personally love to have leftovers after most meals. Many dishes are actually better the next day, I love having meals to take to work for lunch, its very convenient – and cheaper than eating out. The problem w/ regular chicken pot-pies (in my opinion) is  at the intersection of leftovers and the pie crust. The crust does not reheat well – it gets all soggy and bleh. This is my approach to having chicken pot pie that is AMAZINGly delicious with plenty for leftovers without the soggy crust. These pot-pies become ‘made to order’ which is actually really easy and kinda’ like magic. Ta-da!

INGREDIENTS:

  • 1 can grands biscuits – bake according to package directions
  • 1 rotisserie chicken – about 2.5 cups shredded chicken
  • 1.5 cup frozen peas
  • 1 can of corn
  • 4 small carrots – peeled and chopped into discs
  • 2 celery ribs – medium dice
  • 1 small onion – medium dice
  • 1/2 cup flour
  • 4 tbsp butter
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 cloves garlic minced
  • 1 tbsp dried ground sage
  • 1 tsp dried rosemary
  • 1 tsp ground thyme
  • salt and pepper

*You can use a bag of frozen veggies if you wish (peas/carrots/corn), but be sure to let them thaw so the water from the veggies doesn’t water down your dish. You’ll skip step 4 and just add the thawed veggies at step 9.

DIRECTIONS:

  1. Thaw peas almost completely in the microwave – you don’t want them to be mushy, they can still be a bit cold as they will heat through in the sauce
  2. Heat oven to 375 degrees
  3. In large deep skillet melt 4 tbsp butter over medium to medium/high heat
  4. Add carrots, celery, onion, garlic and all herbs (sage, rosemary, thyme) and sauté for a few minutes until onions begin to turn translucent.
  5. Add flour and cook/stir for about 3 minutes
  6. Add chicken broth slowly, bit by bit and stir until the sauce begins to thicken.
  7. Cook for about 3 more minutes
  8. Add cream and continue to stir until thick and bubbly – again about 3 more minutes
  9. Add in chicken, peas and corn
  10. Add 3 pinches of salt and 2 pinches of pepper (more or less – whatever you prefer)
  11. Cook until bubbly again and heated through
  12. Spoon into baking dish.
    • This is where the magic happens. Only spoon in as much as you need for this serving for you/family/friends. I did about 5 large serving spoon-fulls for me, my husband and my son into a medium size dish.
    • The remaining chicken mixture you can put into a tupperware dish and refrigerate for leftovers
  13. Cut the biscuits in half and place them on top of the chicken mixture. You can tear up biscuits and fill in the empty spaces as needed.
    • Save other biscuits for future servings. DO NOT put biscuits in the fridge. Keep them in a Ziploc bag or tupperware container at room temperature.
  14. Bake for 15 minutes
  15. Remove from oven and serve!
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Biscuits – baked and ready to go!

 

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shredded rotisserie chicken

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Cooking onion, celery, carrots, garlic & herbs

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adding flour

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adding chicken broth

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adding heavy whipping cream

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stirring until bubbly

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added chicken, corn and peas

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stirring until heated through

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in baking dish

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added biscuits on top – ready to cook!

For leftovers (made to order!):

  • Put however much chicken mixture you want into a baking dish – based on how many people you are serving
  • Cut biscuits in half and place on top of chicken mixture
  • Bake at 375 for 20-25 minutes until mixture is bubbly and biscuits are hot on top

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