Chicken pot pie is one of the ultimate comfort foods. Not always easy to make from scratch but it can be done. Having cooked, shredded meat in your freezer is the secret. Pot pie can be made with any leftover cubed or shredded meat. Here is yet another base recipe for using that cooked chicken you’ve been saving. This biscuit topped chicken pot pie casserole is easy to put together after work but it could also be made ahead of time and thrown into the oven when you walk in the door. This is one of those recipes that I always have the ingredients on hand for.

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Name: Easy Biscuit Topped Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Leftover cooked chicken About 2 breasts worth cubed or shredded; 1 Onion diced; 1 cup Carrots diced; 2 stalks Celery diced; 3 cloves Garlic minced; 2 Tbs olive oil; 3 Tbs Butter; 1/4 cup Flour; 2 cups Chicken broth; Refrigerator biscuits

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INGREDIENTS

Leftover cooked chicken ; About 2 breasts worth cubed or shredded
1 Onion ; diced
1 cup Carrots ; diced
2 stalks Celery ; diced
3 cloves Garlic ; minced
2 Tbs olive oil
3 Tbs Butter
1/4 cup Flour
2 cups Chicken broth
Refrigerator biscuits

Recipe

INSTRUCTIONS

Start by cooking the onion, celery, carrots, and garlic in olive oil in a large skillet over medium heat. Once they are soft and fragrant add the butter and sprinkle with the flour. Cook for about 4 minutes to allow the flour to cook and make a roux. Add chicken broth to skillet and stir.

You could also use water and chicken bouillon in a pinch. Allow mixture to thicken a bit and add the cooked chicken and if you are using frozen vegetables, add them here.

Pour mixture into a casserole dish and top with pieces of refrigerator biscuits.

Bake according to the biscuit topping directions you are using; Usually, 400 for about 15-20 minutes. The dish is done when the biscuits are brown and the filling is bubbly. Sit down with your family and enjoy a nice hot home cooked meal that really didn't take long to make.

NOTES

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Easy Biscuit Topped Chicken Pot Pie

Leftover cooked chicken About 2 breasts worth cubed or shredded
1 Onion diced
1 cup Carrots diced
2 stalks Celery diced
3 cloves Garlic minced
2 Tbs olive oil
3 Tbs Butter
1/4 cup Flour
2 cups Chicken broth
 Refrigerator biscuits

The list does not have to be exact. Change things up and add frozen peas or broccoli if you have them. Use homemade biscuits instead of packaged ones. In a pinch use a baking mix for drop biscuits. This is just a base recipe.
 
Start by cooking the onion, celery, carrots, and garlic in olive oil in a large skillet over medium heat. Once they are soft and fragrant add the butter and sprinkle with the flour. Cook for about 4 minutes to allow the flour to cook and make a roux. Add chicken broth to skillet and stir.
 
You could also use water and chicken bouillon in a pinch. Allow mixture to thicken a bit and add the cooked chicken and if you are using frozen vegetables, add them here.
 
Pour mixture into a casserole dish and top with pieces of refrigerator biscuits.
 
Bake according to the biscuit topping directions you are using; Usually, 400 for about 15-20 minutes. The dish is done when the biscuits are brown and the filling is bubbly. Sit down with your family and enjoy a nice hot home cooked meal that really didn't take long to make.

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Nutrition

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Serving Size: 1 Recipe (3148g)
Recipe Makes: 1 Serving

Calories: 6651
Calories from Fat: 3843 (58%)

Amt Per Serving		% DV

	Total Fat 427g	569 %
	Saturated Fat 132.5g	662 %
	Monounsaturated Fat 175.2g
	Polyunsanturated Fat 84g
Cholesterol 1931.5mg		594 %
Sodium 3994.6mg		138 %
Potassium 6747.7mg		178 %
Total Carbohydrate 199.7g		59 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 192.7g
Protein 477.6g		682 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6651

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