Chicken Pot Pie

It’s that time, when the mornings and evenings get cooler, when we can’t figure out whether to wear a bulky sweater or a light jacket, when pumpkins are everywhere and people are happy because it’s early fall. Lucky me, I wake up for my day job before the sun comes up, which means I’m constantly debating whether or not I should be wearing a wool coat to work; only to realize that when I leave around 3:30pm that it’s a lovely 75 degrees and I’m overdressed for the heat.

It wasn’t until just a few days ago that I wore my black leather riding boots to work. It was 48 degrees that morning and I had a feeling despite the cold temperatures, my office would be chilly as well… I was right. Lucky for me, I keep a cozy blanket at my desk.

Cold weather goes hand in hand with warm, cozy foods, like soups and stews and … chicken pot pie.

Chicken Pot Pie_3

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Chicken Pot Pie Topped with Biscuits

Ingredients

  • 1 can [8 count] Reduced Fat Pillsbury Grand Biscuits
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Unsalted Butter
  • 1/4 cup Reduced Fat Whipping Cream
  • 1 small Onion, chopped
  • 1/4 cup All-Purpose Flour
  • 1 can Fat Free Cream of Chicken Soup
  • 2 cups Low Sodium Chicken Stock
  • 1/2 cup Fat Free Shredded Cheddar Cheese
  • 1 cup frozen Hashed Browned Potatoes [keep them frozen]
  • 1 bag Frozen Vegetables
  • 1 can Mushrooms, chopped
  • 2 Celery Stalks, chopped
  • 1 tablespoon fresh Sage, chopped
  • Salt, to taste

Instructions

  1. Preheat oven to 400 F
  2. In a large skillet, heat the vegetable oil and sauté the onions until translucent
  3. Add the hashed browns and sauté for 5-7 minutes, then remove from the skillet and set aside
  4. In a medium pot, melt the unsalted butter and slowly whisk in the flour until it becomes clumpy
  5. Add the cream of mushroom soup, whipping cream and chicken stock, stirring well and bring to a boil [if the mixture is too runny, add more flour]
  6. In the meantime, mix together the frozen vegetables, mushrooms, celery, sage and salt in a large bowl
  7. Pour the vegetable mix into the skillet and heat until the celery is soft, about 5 minutes
  8. Mix in the onions and hash browns and then add the cheddar cheese
  9. Once the creamy mixture is boiled, pour it over the heated vegetables and mix until coated
  10. If using an oven-safe skillet place the skillet in the oven and bake for 18 minutes, if not, then transfer the mixture to a large baking dish and bake
  11. Remove the skillet from the oven and top with the biscuits and bake for an additional 10 minutes, until the biscuits are browned
  12. Serve warm
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