I just made this yesterday--it was cold and snowy outside, and I wanted something warm and filling. I used a George Foreman grill to cook the chicken (sprinkled with chicken seasoning), then chopped it into small pieces. Total prep time was less than 20 minutes. I like this version because I don't have to roll out dough for the crust.
Easy Chicken Pot Pie
1/3 C butter or margarine
1/3 C chopped onion (optional)
1/3 C flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 and 3/4 C chicken broth
1/2 C milk
2.5 C cubed chicken
2 C veggies (peas, carrots, green beans--whatever you like, and frozen works fine too)
1 tube biscuits or dinner rolls
Heat oven to 375.
In large saucepan, melt butter or medium heat. Add onion, cook until tender.
Stir in flour, salt, and pepper and blend well.
Gradually stir in broth and milk. Stir frequently, cook until bubbly and thickened.
Add chicken and veggies, stir well.
Spoon chicken mixture into individual ramekins or bowls, about 3/4 of the way full.
Spread biscuit dough over the top. Cut a few slits in the dough.
Place on cookie sheet and bake about 15 minutes, until crust is golden brown.
Makes 6 small ramekins, or 3-4 larger bowls.
Click to set custom HTML