Wednesday, October 30, 2013

Chicken Pot Pie

I do love fall weather.  The cold, crisp nights just call out for comfort food.  This is one of my all time fav's.  I clipped this recipe from the Sunday paper many years ago and then lost it!  (I am making this tonight largely from memory and a lot of google searching.) 
I usually make this using leftover rotisserie chicken and annually after our Thanksgiving meal.


2 T butter
1/2 diced yellow onion
1 C diced celery
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 C milk
1/2 t onion powder
1/4 t dried thyme
1/8 t black pepper
1/2 t sage or poultry seasoning
12 oz bag of frozen vegetables (carrots, corn, green beans, etc.)
4 C chicken (cooked & diced if not using rotisserie)
1 tube Pillsbury Grands Biscuits quartered

Melt butter in a skillet over medium heat.  Sauté onion and celery until lightly browned and soft.

In a large bowl, mix together frozen vegetables, soups, milk, and seasonings.  Stir in chicken.  Microwave until heated through.  Not cooked (you want them crisp)!  Add sautéed veggies and stir.  Spoon into a prepared 13" x 9" baking pan.  Arrange biscuits over hot filling.  Bake, uncovered at 375 degrees for 20 - 25 minutes, until bubbly and biscuits are golden.

Oh...enjoy the smell in your house.  Smells like Thanksgiving.

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