quick & cheesy chicken pot pies

With historic hurricane Sandy gearing up to clobber the East Coast with rain, winds, and flooding, comforting and cozy food seems even more appealing then ever. This quick and easy cheesy chicken potpie fits the bill, and promises to keep you warm and content while the storm wages outside. It comes together in a flash, and can be made with items you probably already have in your fridge. Make a big batch now and set yourself up for the next few days.  This recipe is a great way to get kids and picky eaters to eat vegetables (who can turn down a cheesy sauce and a cheesy biscuit topping?), and it would also make the perfect vehicle for Thanksgiving leftovers in a few weeks.

 Filling

  • 1 rotisserie chicken, skin removed, and meat shredded
  • 4 cups assorted mixed vegetables (I used frozen to keep it simple, but use fresh if you prefer) Try carrots, peas, pearl onions, broccoli, green beans, sweet potatoes, or any combination you like.

Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • salt & pepper to taste
  • 2 cups shredded cheddar cheese

Biscuit Topping

  • 1 cup biscuit mix (I used Bisquick)
  • 1 cup grated cheddar cheese
  • 1/3 cup skim milk
  1. Place meat and vegetables in a 9 inch round or 8×8 square baking dish, or in smaller mini ramekins if you’re making individual portions.
  2. Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavor. Slowly add the chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, and stir in the cheese until melted. Season to taste with salt and pepper, and pour over meat and vegetables. Mix well to coat everything with the sauce.
  3. Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don’t worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.) You can sprinkle on a bit more shredded cheddar cheese on top if you’re feeling especially glutinous.
  4. Bake at 400ºF for 25 minutes or until topping is golden and filling is bubbly.

Recipe inspired by www.kitchensimplicity.com

View the full post on Bachelor Kitchen.

 

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