Rain, rain… where were you at two months ago when we needed you oh-so bad? I guess it’s better than never right? The rain gave me an opportunity to spend some time in the kitchen… must needed time.
Graduation is approaching soon… very soon…. like 4 school weeks until finals!! That means I will be moving very soon and I have a little chest freezer full of goodies. I’m trying to use up everything before I move, but I don’t know if that’s possible!! Most everything in there consists of stuff from the farm. Beef, venison, pork, fruits, veggies. Pretty much everything I cook with has been homegrown…. I rarely buy anything (I did buy a can of peas for this recipe though :)) unless it’s chicken breasts. The chickens we butcher at home usually go into a big pot of chicken and noodles over mashed potatoes. Talk about absolutely delicious!!
But, hey lets talk about this delicious Chicken Pot Pie with Biscuits recipe. I got the inspiration from The Slow Roasted Italian. I love Donna’s site! It’s amazing!! You will want to go check it out.
As you should know… I really never follow a recipe. I always tweak it to my family tastes and obviously what I have on hand. You shouldn’t be afraid to do the same either!
This recipe originally is a “one-dish” recipe, but I used two :). I also used my own frozen corn and carrots which made this recipe serve 8 instead of 6. We don’t mind leftovers in my house. Do you??
Here’s just a random tip of how we freeze corn, carrots, berries, etc.. We actually save our used sour cream or cottage cheese plastic containers. They make for much easier stacking in the freezer and when we use them for our deer burger, we know exactly how much the containers will hold (pounds). It’s so much easier than zip-locks! Ohhh and another pro to using them–you don’t have to worry about holes getting poked in them 🙂
When it comes to Pot Pies… I’m all for them, but sometimes the crust just doesn’t do it for me. Taste buds… they have their own mind! This recipe doesn’t use a crust, but has biscuits on top! Super easy and tastes great. Much quicker than using a pie dough honestly.
Since I told you that I used our own frozen veggies instead of buying the frozen mixed veggies at the store.. I had to cook my carrots first. They’re already blanched so it won’t take long. I simply placed my sliced carrots in a small pot, covered with water and cooked. Easy right. And DON’T throw the water down the drain! You’ll be losing all of those vital nutrients when you do that! Save the water and add it as part of the chicken broth! I do the same thing for the corn juices in which they were froze in. As for the peas that I used… since I did buy a 15 oz. can from the store… I drained those juices, but if they were my own; I’d save those juices as well!
This recipe can be so diverse! Don’t hold the veggie ingredients to just corn, carrots and peas… add some potatoes and mushrooms or anything else your
little big heart desires.
Now lets get to the recipe… but before I do… Let me tell you that this would be a fantastic dish to use with leftover turkey from the upcoming holidays. I mean, really what’s the difference between turkey and chicken haha. 🙂
- 3 tablespoons butter
- 2 boneless, skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 1/4 cup flour
- 3 cups chicken stock
- 3-4 cups vegetables (corn, peas, carrots, potatoes, mushrooms)
- 3 ounces (6 tablespoons) fresh Parmesan cheese, grated
- 1 tablespoon fresh parsley
- 2 cups flour
- 2 ounces (4 tablespoons) Parmesan cheese, grated
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 cup butter, melted
- 1 cup milk
- Preheat oven to 450*F.
- Melt butter in a medium saucepan over medium heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 4 minutes, turning once.
- Remove chicken and set aside.
- Add flour and whisk to combine. Cook roux for a couple minutes. Slowly add 1/2 of the chicken stock while continuing to whisk. Bring to boil and add the remaining chicken stock. Add the vegetables and cheese. Stir to combine. Reduce heat to medium, stirring occasionally so the cheese does not stick to the bottom.
- Meanwhile, prepare the cheesy drop biscuits. In a medium mixing bowl combine flour, cheese, baking powder, sugar and salt. Stir until combined. Add milk and butter. Stir just until combined.
- Pour chicken mixture into a 9x13 baking dish. Drop the biscuits by rounded tablespoon full on top of the pot pie.
- Bake at 450* for 10-12 minutes or until biscuits are golden brown.
- Sprinkle with fresh parsley and serve
- **The original recipe serves 6 and calls for 2 cups frozen vegetables while using only a 10-inch skillet to bake in**
- **Use fresh vegetables, cook and retain water to use with the chicken broth**
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