Cook’s notes: Easy…but very tasty. Melissa Zabel (link) has created an amazing weeknight dish, and I will definitely be making it again. It’s the best of all worlds: canned biscuits and pre-cooked chicken are very convenient. The homemade gravy is easy to make in just a few minutes, and really adds to the flavor of the pot pie. Also, making your own gravy means you don’t have to use nasty canned cream-of soup with extra sodium and chemicals (such soup is banned from our pantry).
Zabel notes, “This pot pie is also a great way to use leftover turkey.” Noted for Thanksgiving!
Modifications: Omitted the milk from the gravy; it wasn’t needed. Reduced salt to 1/2 tsp. Used 2 cups of deli (rotisserie) chicken, and increased the amount of vegetables from 8 to 10 oz. The chicken I purchased was freshly roasted and very juicy. In fact, there was 3/4 cup of juices in the tray. I combined this with 1-1/4 cup broth to get a total of 2 cups broth. Using a whisk to stir the gravy gets rid of the lumps.
Yield: 8 servings. Leftovers are delicious the next day.
1/4 cup butter (4 Tbsp)
1/4 cup diced onion
1/2 tsp salt
1/2 tsp pepper
1/3 cup flour
2 cups fat-free, low sodium chicken broth
2 cups diced cooked chicken, skin and bones removed
10-oz bag frozen mixed vegetables
8-count can jumbo biscuits
Heat the oven to 350F and lightly coat an 8×11-inch glass baking dish with cooking spray.
Make the gravy: Melt the butter in a large saucepan, and sautee the onion. When the onion is softened, whisk in the salt, pepper, and flour. Whisk the mixture until the flour is thoroughly moistened by the melted butter and has thickened. Add the chicken broth. Stir it carefully to mostly dissolve the flour mixture in the broth.
Cook the gravy, whisking it almost constantly to avoid lumps, until it thickens. Then add the chicken and vegetables. Continue cooking it for a few more minutes to make sure your chicken pot pie gravy will be nice and thick.
Remove the chicken and gravy mixture from the heat and pour it into the prepared glass baking dish.
Flatten and stretch out the canned biscuits, tiling them over the top of the chicken pot pie, covering as much of the filling as possible.
Bake the chicken pot pie for about 25 minutes: check it at 20 minutes. You want the biscuits to be fully cooked and golden brown but not over-browned: our oven took 23 minutes total.