Not Your Grandma’s Pot Pie

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So the last couple days its been on and off rain, here in Dallas. I personally prefer the weather change to sunshine, but am probably in the select few. Pulling on my green Chameau’s, I ventured over to the grocery store to buy: butter & chicken broth for this amazing homemade pot pie recipe I found in a 2012 Southern Living. (I’d love to say the recipe has “been in the family”, but I’m all about giving cred’s where they belong). Although the original recipe feeds up to 8 people, I have cut most ingredients in half, and added additional spices where needed, thus making it feed 4-5. Your family, or just the two of you, will LOVE this. Make sure and keep leftovers for the next nights dinner!

HANDS on time: 50 minutes. TOTAL time: 1 hr. 30 minutes

First Recipe: Chicken Pot Pie Filling.

The second: Homemade Cheddar & Bacon Biscuits that are placed on top of the Pot Pie Filling and then Baked.

Chicken Pie Filling:

  • 3 tablespoons butter
  • 2 and 2/3 tablespoon all-purpose flour
  • 3/4 cup of chicken broth
  • 3/4 cup milk
  • 2 teaspoons Creole seasoning
  • 1 teaspoon sea salt
  • 1 tablespoon butter
  • 1/2 of large sweet onion, diced
  • 2 cups shredded cooked chicken
  • 1 cup of frozen cubed hash browns
  • 1/2 cup chopped or shredded/matchstick carrots
  • 1/2 cup frozen small sweet peas
  1. Preheat oven to 425
  2. Melt 3 tablespoons butter in large saucepan over medium heat; add all purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 4 to 6 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning and salt. Set aside.1
  3.  Melt 1 tablespoon butter in 2nd large saucepan over medium-high heat; add onion and mushrooms, and saute 10 minutes or until tender. Stir in already shredded/cooked chicken, and next 4 ingredients. 2

4. Now take sauce in first saucepan and add to chicken/vegetable mixture.3

5.  After completely stirring sauce with chicken/vegetable mixture…Spoon filling into lightly greased baking dish and set to side. You are now ready to start on your biscuits.

Homemade Bacon-Cheddar Biscuits

  • 1/4 cup cold butter that has been cut into 1/2 inch cubes
  • 1 cup self-rising flour
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup finely chopped cooked bacon
  • 2 Tbsp. chopped fresh chives
  • 1/2 cup whipping cream4
  1. Cut 1/4 cup cold butter into 1/2 inch cubes.
  2. Put them into a bowl holding 1 cup of self-rising flour. Blend with a fork until crumbly and mixture resembles small peas.56
  3. Add 3/4 cup cheddar cheese, 1/4 cup finely chopped bacon, 2 Tbsp. chopped fresh chives and 1/2 cup whipping cream. Stir just until dry ingredients are moistened. DO NOT over stir.7
  4. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2  1/2-inch round cutter (I just used a water glass- around the rim! lol) to form 6-8 biscuits.8
  5. Bake Chicken Pie Filling at 425 for 15 minutes
  6. Remove from Oven, and arrange biscuits on top of hot chicken mixture. 9
  7. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly.
  8. Now, ENJOY10
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11 thoughts on “Not Your Grandma’s Pot Pie

  1. This sounds really good! I’ve never heard of using hash browns but it makes sense from a convenience stand-point. Personally, these bacon cheddar biscuits sound like the star of the dish to me!

  2. Reblogged this on The Daily Muse and commented:
    This chicken pie sounds so good I need to save it to my blog in case it gets lost amongst my favourites. It is certainly a recipe that I will make. Thanks ‘Mrs’s for letting me reblog 🙂

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