Friday, December 22, 2006

Biscuit Topped Chicken Pot Pie

1 and a 3/4 cups of homemade cream of cluck soup* (or use cream of chicken soup and omit the salt in the chicken filling.)
2/3 cup mayo (don't use low or non fat kind)
2 teaspoons Worcestershire sauce
two pinches of crushed red pepper
dash or two of salt and pepper
4 cups cubed cooked chicken breast
3 cups chopped veggies (if frozen - thaw but don't cook)
1 medium onion chopped
1 cup grated sharp cheddar

2-3 tubes refrigerated buttermilk biscuits (if using the smaller four pack of bargain biscuits it will take  a few biscuits shy of 3 tubes.  If using homemade biscuits you'll need a couple of dozen)


2 eggs
1/2 cup sour cream
2 teaspoons celery seed
3/4 salt

Heat oven to 375 F. Saute chopped onion in a tablespoon of butter or olive oil to caramelize and release the sweetness. In a very large bowl, mix onion with soup, mayo, Worcestershire, red and black pepper, salt, chicken and veggies. Transfer to a lightly greased 13 x 9 inch glass casserole or lasagna pan. Sprinkle with cheese, cover with foil and bake at 375 F.for 20 minutes.

It's important you get the filling very hot before you put the biscuits on, or they will not bake properly.

While it cooks, separate the biscuits and cut in half.

In a bowl, combine sour cream, celery seed, eggs and salt, whisk up with a fork and set aside.

Remove casserole and place biscuits, cut side down over hot chicken mixture, about an inch apart. (If using canned biscuits, you will have a few biscuits left, save for later or freeze).  Pour the sauce over the top and spread with a spatula.

Immediately return to oven at 375 F. and bake uncovered until top is golden. Bake about 4 minutes more than what the biscuit package calls for. For me, using small biscuits in my 70 year old gas oven, it was about 18 minutes after returning it to the oven with toppings, turning it half way through.

With the 13 x 9 pan, it's enough for a large family and freezes well. Recipe also cuts in half easily to make an 8 x 8 pan.

*Cream of Cluck Soup

Makes about 4 cups worth, I put in separate freezer containers and freeze and  thaw and use as needed.

4 cup half and half or whole milk
2 and 1/2 tablespoons all-purpose flour
2 tablespoons and 1 teaspoon melted butter
2 teaspoons white sugar
chicken bullion cube
2 cups finely chopped, cooked chicken meat
1/4 teaspoon salt (I use Jane's Krazy Mixed up Salt  - a salt/herb blend which has less sodium than table salt).
pinch of sage
pinch of cayenne pepper
1 teaspoon ground black pepper
2 cloves roasted garlic  finely chopped (or 1/2 teaspoon garlic powder).

Make a white sauce of milk (or half and half), flour, and melted butter. Add chicken. Add sugar, salt, pepper,sage and garlic (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.

If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and whisk in slowly to soup. Simmer for 10 minutes. 

1 comment:

  1. Well, I made this dish last night (3.8.10) for the clan, and they absolutely LOVED it - had seconds -raved over the flavor and insisted that I make it again soon. Papa Bear even finished off the last helping for breakfast this morning and went off to work a happy man. Thanks Brigid!!


I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly and kid safe. Posts that are only a link or include an ad for an unknown business automatically to to SPAM..