Comfort Food: Chicken Pot Pie

A Delicious Twist On a Family Favorite

Oct 2, 2009 Carol Hilker

Chicken Pot Pie is one of the most popular comfort foods when the weather turns brisk.; It's also a great meal to make with leftover chicken.

With fall comes a need for comfort, and comfort food. Whether it is Mac and Cheese, Beef Stroganoff, Meatloaf, or Chicken Pot Pie; having that warm feeling from good food is like a smile for the stomach. This recipe is not only delicious but is also a great, one-pot meal, a clever way to use leftover chunks of chicken (whether they are cooked or uncooked), and a tasty way to get a serving or two of vegetables. This Chicken Pot Pie Recipe is a combination of an old family recipe and a Rachel Ray original; it cuts out the pie crust altogether and replaces it with a thin layer of biscuit dough. It's a "de-lish" modification to a classic comfort food.

Biscuit Chicken Pot Pie Recipe

• 6 chicken breasts (Or 3 very large ones)
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 4 1/2 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 8 tablespoons (1 sticks) unsalted butter
• 1 cup yellow onions, chopped
• 3/4 cup all-purpose flour!--
• 2 cups medium-diced carrots
• 1-2 cups. package frozen peas
• 1 1/2 cups frozen green beans
• 1 container of at least five Grand Biscuits

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent (simmering for the full 15 minutes is key). Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add the cubed chicken, carrots, peas, and green beans. Mix well. And bring back to a boil.
4. Prepare a baking dish by lightly buttering the bottom and pouring all the filling into it. Now take your container of Grand's biscuits, open it and cut each biscuit in half, diagonally, smashing them flat and pulling them wide and back down to size, cover the chicken pot pie mix evenly.
5. Place in oven at 350 degrees until biscuits are brown. Grab from oven and let cool for about 10 minutes and serve. No need for any sides; It's all there, a one pot meal.

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The copyright of the article Comfort Food: Chicken Pot Pie in Recipes is owned by Carol Hilker. Permission to republish Comfort Food: Chicken Pot Pie in print or online must be granted by the author in writing.

Chicken Pot Pie: A Classic Comfort Food

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