Thursday, October 30, 2008

Chicken Pot Pie

1 1/2 lbs chicken
2 tsps poultry seasoning
1/4 cup chopped onion
2-3 cloves of garlic
1 1/2 cups white sauce
1/2 tsp onion powder (or some of the real onion)
3-4 small potatoes, peeled and cubed
1/2 cup peas
1/2 cup carrots
1/2 cup corn
salt and pepper to taste
biscuit dough to top

Preheat oven to 350. Braise the chicken (I used boneless skinless breasts) in chicken broth, onion, garlic and poultry seasoning. Reserve 1/3 a cup of the braising liquid. Take the chicken and garlic cloves out of the pot and put the potatoes in. Add water to cover them if needed. Cook till tender. Make the white sauce, add the 1/3 cup of braising liquid and the onion powder or onion from the braise and salt and pepper to taste. Mash the garlic and add that in too. Mix together everything but the dough and pour it into a 9x13 pan. Top with dough and cook till golden and bubbly. If it starts to get too dark, cover with foil till it's done.


Ah, chicken pot pie. The comfortiest of the comfort foods. It's another good way to use up the last bits of stuff too. You can use the pickings from a roasted chicken, leftover vegetable side dishes and such. Or you can make all the stuff just for it. That's how I tend to do it. Here is a question, is a pot pie a casserole? Doesn't matter, they rule. They tend to be topped with either pie crust (hence the name) or biscuit. I like biscuit. And I had a tube of store bought biscuits sitting in the fridge that I needed to use, so I cheated. If I didn't have that I would have just made some biscuit dough though, I swear. But this is how I do this thing.

First I braised the chicken and cut it up. I have a whole post dedicated to that, so if you want you can check that out to see how I do it. I seasoned the chicken with poultry seasoning and braising liquid with onion, garlic and a little more poultry seasoning. After the chicken was done I took out a third of a cup of the liquid to add to the sauce and cooked the potatoes in the rest. And forgot to take a picture, sorry. I had to add a little water to cover them, but using the braising liquid added a little more flavor. Then I made a white sauce.Uhm, I have a separate post for that too. This isn't going to be a very long one kids. But it will have pot pie at the end, so that's something. I mixed some onion powder (I like the powder in white sauce, call me nuts.), fresh black pepper, and the garlic cloves from the braise in it. Now the vegetables... I used frozen. I know, but that's what I have and it works fine in this. C'mon, people back me up here, frozen veggies are just fine in this kind of thing right? Right. Ok. Moving on. Then I mixed everything together in a 13x9 pan and topped it with biscuit dough. Hey, it almost looks like a ribcage, so it's Halloweeny! There you go, accidentally keeping with the season. Bake it at 350 till golden brown and bubbly, 30-45 minutes. As the above recipe might indicate I found the biscuits to brown a bit fast, so I covered it with foil for the last bit and it worked out fine. Eat it, love it.


Spryte said...

That looks soooooo good!!!!!!!!!!

Bob said...

Thanks Spryte. It came out a bit on the thick side, but hey. It's all good. :)

Anonymous said...

ok, this is the second pot pie recipe i've seen in 2 days. it's a sign... i've gotta make myself some!

love the idea of the biscuits on top!

Bob said...



Meg said...

Fabulous! Love the biscuit toppers!

Bob said...

Thanks Meg! Yeah, biscuits on top is really good.

Emily said...

Mmm mmm mmm.

Comfort food is your thang!

Bob said...

You know it Emiline. Tomorrow I'm making meatloaf. :D


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