Quick Chicken Pot Pie - Cook's Country
Source of Recipe
Chicken pot pie is a classic comfort food that takes a long, long time to prepare. The chicken has to be poached, the vegetables chopped and sautéed, the biscuit topping made--it can take hours and hours. Is there any way of trimming away some of that time by using convenience products like frozen vegetables, pre-cooked chicken, and refrigerator biscuits? Here’s what we discovered:
Test Kitchen Discoveries:
A store-bought rotisserie chicken works perfectly for the meat in the filling. Discard the skin and shred the meat into large pieces.
Frozen peas and carrots work fine, but sauté fresh onion and celery for the richest-flavored filling.
Make a flour-thickened sauce for the filling with a blend of canned chicken broth and heavy cream. Cook the flour along with the vegetables to remove its starchy flavor. Most “quick” pot pies rely on canned soup to bind the filling, but we found the soup gummy and unacceptable. A few minutes of work is well worth it for the superior flavor.
Fresh thyme adds invaluable flavor. Because the sauce is simmered so briefly, dried thyme would not impart the same flavor.
Cook the filling and biscuits separately to save on time. It tastes just as good.
Serves 6 to 8
NOTE: Pillsbury Golden Homestyle biscuits were the winner of our taste test. Serve this pot pie right out of the skillet or transfer the mixture to a large pie plate and top with the baked biscuits.
List of Ingredients
1 package refrigerator biscuits
4 tablespoons unsalted butter
1 medium onion , minced
1 rib celery , chopped fine
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
2 3/4 cups low-sodium chicken broth
1/2 cup heavy cream or half-and-half
2 teaspoons chopped fresh thyme leaves
1 (10-ounce) package frozen peas and carrots or same size package frozen mixed vegetables
1 rotisserie chicken , skin discarded, meat shredded into large bite-sized pieces (4 cups)
4 teaspoons lemon juice
Ground black pepper
Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions.
Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper.
Top with biscuits and serve.