Wednesday, January 13, 2016

Last Minute Chicken Pot Pie

This evening we had planned to go to a dinner at church, hosted by the youth group as a fund raiser.  The dinner was cancelled because of the snowy weather, but not until after 4. I hadn't planned anything for dinner. Hubby suggested going out, but it was cold, snowy and just generally nasty out there, so I whipped this up instead, from stuff I had in my pantry.  I happened to have a jar of turkey gravy that I had purchased for Thanksgiving, "just in case" that I wanted to use up, and I usually have canned chicken in the pantry.

Last Minute Chicken Pot Pie

2 or 3 medium potatoes, peeled, and cut into 1/2 inch cubes
2 large carrots, peeled, cut in half lengthwise and cut into 1/4 inch slices
1 stalk celery, diced
1 small onion, coarsely chopped
1 chicken bouillon cube
12 oz jar chicken gravy
12 oz can of chicken breast, diced or 1 and 1/2 cups leftover cooked chicken, diced
Pinch of thyme
Sprinkle of dried chives
Black pepper to taste

Biscuit Topper:
1 and 1/8 cups biscuit baking mix ( like Bisquick or Jiffy)
1/3 cup milk
Sprinkle of dried parsley, optional

Place potatoes, carrots, onions, celery and bouillon cube in saucepan. Cover vegetables with water and cook until tender.  (I'd add some frozen peas to this if my hubby would eat them.). Drain the vegetables and stir in the gravy and the chicken.  Add thyme, pepper and chives.   Pour into a two quart casserole dish.

Combine biscuit mix and milk.  Mix in a little dried parsley for color if desired.  Knead the resulting dough a few times and flatten it into a large biscuit that is the size and shape of your casserole dish.  Place this over the chicken mixture and slash it with a sharp knife in a few places to let the steam out.

Bake at 375 for about 25 minutes, until the biscuit top is done, and lightly browned.

Serves 4.

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