Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

You can’t get more “comfort” food than this.  Great dish to use up leftovers–especially with the coming Holiday season.

There aren’t too many people who don’t like chicken pot pie, and unlike the frozen, homemade tastes better and is pretty easy too!

This is the perfect weeknight meal on cold late-fall evenings!

What makes this so good is the sauce.  It’s just a basic white sauce, but by using a high-grade chicken stock cube–and that’s a cube that contains REAL chicken (I used Knorr, but Goya is also very good.  Better Than Bouillion is another good choice) so read the label, with the addition of milk and a touch of fresh thyme, no way will this taste artificial!

Of course, turkey may be subbed, because I know most of you will have some of that left over come the end of this month 😉

Feel free to load it up with more biscuits too.  Completely cover the top of the casserole with them if that’s what you want.  Also more of *anything* can be added, so just watch your pan size if you do that.

Special thanks to Facebook fan Michelle E. who originally gave me this idea when she saw my Biscuits with Sausage Gravy Pot Pie.  I’ve had this on the brain ever since!!

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Creamy Chicken Pot Pie

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Servings: 4 -6

Author: Judith Hannemann

Ingredients

• 4 cups cubed cooked chicken
• 1 cup frozen peas thawed*
• 1 cup fresh/frozen sliced carrots*
• 2 tubes 7.75-12oz refrigerated biscuits
• Sauce:
• 2 cups milk
• 4 tbs butter
• 1/2 cup flour
• 1 good-quality chicken stock cube I used Knorr
• 1 sprig fresh thyme optional

Instructions

• *1 can (15 oz) peas & carrots may be substituted for the frozen. A pinch of dried thyme may be substituted for the fresh.
• Preheat oven to 375 degrees F.
• Partially cook the sliced carrots if using fresh or frozen.
• In a large saucepan, melt the butter over low heat. Crush the stock cube--mine was soft so I broke it up by hand, but you could put it in a sandwich bag and use a hammer. Add the crushed stock cube to the butter and stir until dissolved. Add the flour, stirring well and making a smooth paste (roux). Cook the roux for about 2 minutes, stirring it constantly. Slowly add the milk stirring constantly to prevent any lumps. Add the thyme, if using. Cook sauce over medium heat until it thickens. Cook for one minute. Set aside.
• In a large bowl, combine the thawed peas (or add drained canned if using), partially cooked carrots, cubed chicken and sauce. Mix well.
• Turn into a 3 quart baking dish. Top with biscuits.
• Bake for 20-30 minutes, or until biscuits are golden brown and sauce is bubbling.
• Serves 4-6

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie