For those people who follow my little blog on a regular basis you know I have to throw in a main dish every once in a while because the family can’t always eat dessert 🙂 so hope you like this one. Comfort food is simple food, something that makes us feel at home and comfortable, you know like sitting in a recliner bundled up with your favorite blanket and movie. This recipe fits that feeling for me and it’s especially good on a chilly evening. Another reason to love this recipe is if your chicken is cooked ahead of time it’s a one pot meal. I really hate doing a bunch of dishes so one pot meals are my kind of meal. Kids will like this rustic pot pie too, because my 9-year-old actually did which says a lot! Kids really like the mild flavor and biscuits on top. The next time you’re in one of those cozy kind of moods make this simple dinner, then bundle up with your favorite blanket and watch a chic flick.
Rustic Chicken Pot Pie
2 large chicken breast cooked and cubed bite size
1 small yellow onion chopped fine
2 celery stalks chopped small
1 cup chopped carrots chopped small
1 large potato peeled and chopped bite size
3/4 stick of butter
1/4 cup of flour
1 1/2 cup half and half or milk
3 cups chicken broth
1 tsp. chicken bullion granules
1 tsp. garlic power
1 tsp. onion powder
salt and pepper to taste
1 can of Pillsbury Grand flaky layered biscuits
Step 1: Cook chicken in about 4 cups of water in medium size pot, make sure the chicken is covered. Bring chicken to a boil then simmer until chicken is no longer pink on the inside.
Step 2: While chicken is cooking get a 10 inch skillet and cook the onions, carrots, and celery in the butter on medium until veggies are translucent. When veggies are translucent sprinkle flour a little at a time through a sieve over the veggies stirring to incorporate after each sprinkling to make a roux.
Step 3: Now slowly add the 1/2 and 1/2 stirring to incorporate. Turn veggies to low and add the potatoes and slowly while stirring add 3 cups of broth. Add garlic and onion powder along with chicken bullion granules and stir. Cook on low stirring occasionally until potatoes are tender. When chicken is done, cube the chicken and add to the skillet. If the chicken mixture looks like it needs more liquid add some broth thinning it out a bit.
Step 4: Open biscuits and peel each biscuit in half so one biscuit turns into two. Put biscuits around the skillet until all the surface is covered. Biscuits should be touching each other, if you have extra biscuits fill in the empty places with bits of biscuit.
Step 5: Bake in the oven at 350 degrees for 15 minutes or until biscuits are browned on top.
Enjoy this tasty rustic pot pie and don’t worry about the butter and half and half it’s not like you’re going to eat it everyday!