Tasty Tuesday: Biscuit Chicken Pot Pie

Tuesday, October 20, 2015

I have always really liked chicken pot pie but the amount of time it takes to make plus the daunting task of making the crust just right caused it to never appear on our weekly menu.
Also, buying frozen chicken pot pie is risky... cause it's usually just plain gross ha.
I saw this idea floating around pinterest and adapted it to our taste buds and Holy Guacomole! It was yummmmmyy!
I couldn't stop picking at the filling!
I made it on a rather rainy day and it was the perfect comforting dish after a cold, wet day.
Our home smelled yummy and our bellies were nice and full.
I had a candle burning and fall decor was surrounding us.
Ahhh it sure felt like the Holidays and made for a perfect fall meal.
Also, it was husband approved and that is always a good sign.

2 Tablespoons vegetable oil 
1 cup onion, chopped fine 
½ cup sliced carrots 
1 cup chopped broccoli 
½ cup chopped cauliflower
1/2 can corn
1/2 can peas
Salt and pepper 
4 tablespoons unsalted butter
 ½ cup of all­ purpose flour 
1½ cups milk 
2 cups of chicken broth 
1 can of cream of chicken soup 
½ teaspoon dried thyme
1 tsp garlic salt
1/4 tsp Italian seasoning 
2 cups of cooked, cubed chicken
 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)

1) Preheat oven to 400 degrees.
2) Begin cooking your chicken your preferred method. I made mine in a pan with nonstick olive oil spray and a few dashes of garlic salt then chopped it. You could also boil it then shred it! Or just a buy a rotisserie chicken.
3) In a large skillet heat your oil on medium-high heat. Once your oil is hot, add the onion, carrots, broccoli, and cauliflower until slightly tender. Season with salt and pepper to taste. 
4) Transfer cooked vegetables, peas, corn, and cooked chicken to a 9x13 baking dish sprayed with cooking spray
5) In a large pot melt your butter over medium heat. When melted, whisk in the flour and cook, stirring constantly for 1 minute until a thick paste forms
5) Whisk in the milk, chicken broth, cream of chicken soup, garlic salt, italian seasoning, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. 
6) Pour your filling over your veggies in the baking dish and fold until well combined. 
7) Bake for 18 minutes. 
8) Remove the dish from the oven (keeping the oven on and door closed) and top the filling with your raw pilsbury biscuits. 
9) Return the baking dish to the oven and bake for an additional 10-­12 minutes
10) Let cool for a few minutes, then dig in!

Let me know if you tried and enjoyed this recipe!

All my love,
Aleigh Joy

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