2 December, 2019
Easy Chicken Pot Pie with Grands Biscuit Topping
I love one-pot/casserole meals that you can be creative with and Chicken Pot Pie is at the top of my list. Its an easy and great way to use your leftover roasted chicken and stretch it for another complete family meal. Add your favorite veggies and a cream mixture then top it with a flaky pastry crust to transform your leftovers into a comforting, hearty and delicious meal. I use pie crust or refrigerated biscuit dough for the crust. This time I tried it with a thick crust made up of Grands Biscuits, if you’re the type that likes a good amount of flaky topping in every bite you will love this version! For this recipe I used leftover chicken and broccoli from the night before, chicken – pulled apart into desired bite size pieces, and added cream of soup and additional vegetables to pull it all together.
-Leftover Roasted Chicken, cut up into bite size pieces, about 1-2 cups – if you have less – add more vegetables
-Any combination of vegetables to equal about 2 1/2-3 cups, such as potatoes, carrots green beans, peas, broccoli- any combo will work – I used about 3/4 cup leftover broccoli florets; then peeled and chopped 1 potato and 2 carrots into bite size pieces and boiled them until just tender. I also chopped up 1 bunch of asparagus and boiled these for 3 minutes.
-1 can condensed cream soup, can be cream of chicken, celery or mushroom, today I used mushroom
-1/2 of the soup can of 1-2 % milk
-1/2 tsp salt and 1/4 tsp pepper or to taste
-1/2 tsp ground sage
-1 package grands biscuits – any variety, I used the flaky layers
-1 Tbsp butter, cut into very small cubes