Friday, July 8, 2011

Skillet Chicken Pot Pie

A couple of weeks ago, I saw a Chicken Pot Pie recipe on another blog, and then last weekend, I ate Chicken Pot Pie at the Paula Deen Buffet. I took this as a sign that I should make it tonight... so I did. This isn't just any Chicken Pot Pie. It's made with Heavy Whipping Cream, and biscuits!

So Let's start with the bread...

With some Bisquik, Sharp Cheddar Cheese, and milk, you can make Cheddar Biscuits in no time.

After that goes into the oven, get out the skillet, and get started by melting a stick of butter. Once melted, mix in flour to make a roux, and then we get started on adding the other ingredients...

Heavy Cream, onions, garlic, carrots, peas...more heavy cream... and then you simmer... smother your biscuits, and serve!

Here's the recipe! I hope you like it!

Skillet Chicken Pot Pie

4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper

1/3 stick butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots


Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, and cut up chicken. Remove from heat. Place biscuits on top and serve.


2 Cups Bisquick
1 Cup Cold Milk (about)
1 Cup Sharp Cheddar Cheese

Mix and roll into biscuit pan, and bake at 450* for about 10 minutes.

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