Hello everyone! Back again with another delicious food post (can’t be stopped in 2017!). I made a chicken and veggie pot pie with a cheddar biscuit topper. I got the inspiration from Budget Bytes Veggie Potpie Skillet but I added chicken and a few other noms. You should know, I will never post anything that I didn’t make personally and think was the most delicious thing ever. I usually gauge this by how soon I want to eat it again. I made this last night for dinner (Sunday) and was wondering today (Monday) when I got home from my eye doctor appointment at 10:45 AM if it was too soon to have “lunch”. Sooo I would say this is a solid keeper and I’ll be adding it to my regular rotation. Super easy. So delicious. SO CHEAP.
- 1 chicken breast- roasted
- 1 medium onion- diced
- 1 bag frozen mixed veggies
- 2 potatoes- diced
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 clove garlic- minced or grated
- 4 cups low sodium chicken broth or stock
- 1 cup water
- 1 cup half and half
- Salt and pepper
- 2 cups flour
- 1 tablespoon baking powder
- 6 tablespoons cold butter
- 1/2 teaspoon salt
- 1 cup shredded cheddar
- 1 cup milk
Dice the onion and add to a big pot with 2 T butter (ALWAYS [salted] butter. That’s the stuff that dreams are made of). Roast the chicken breast until fully cooked (in the oven! For about 30-45 min at 350 F) and cut into large chunks. Add the chicken to the pot with the onions, because everyone deserves a little spice in their life.
Now, add the bag of frozen mixed veggies and the diced potatoes to the pot. Chicken and veggies, party of 58!
Then, it’s time for a swim! Add the chicken broth and water (not pictured) to the pot with the veggies and chicken. Put in the salt and pepper for a little flare, as much as you want or as the professionals call it “to taste”. Next add the herbs and garlic. If you’re like me, you will buy fresh herbs and forget about them for a long time and they’ll dry out in the fridge. PRO TIP! You can still use these bad boys. Its basically like using the kind in the jar, except fresher. I’ve actually put them in mason jars before and used them just like the kind you can get prepackaged. It’s clearly an art form.
Now you want to make sure your veggies get all the flavors so you’ll boil then simmer them for a good 30-40 minutes, or until the potatoes are nice and soft, like my heart. Here comes the slurry! Anyone know what that is? Its a mix of flour and water that thickens up the mixture. See that… I can teach things. Sometimes. Maybe. Probably. ANYWAY. You’ll want to add that in, I usually do a 1:2 flour to water ratio and let it cook until its nice and thick.
After the mixture has boiled, turn down the heat and add the half-and-half. The other thing that dreams are made of. Simmer for another 10 minutes but DO NOT let it boil. We don’t want any sort of separation of the milk solids. Otherwise it’ll be all gross instead of silky delicious and smooth. Next… ON TO THE BISCUITS!
Mix together in a large bowl (or humongous glad-ware because you don’t have any clean, big mixing bowls left) the flour, salt, baking powder, and cubed cold butter. I know they aren’t actually cubes, but whatever. You want the flour crumbs to look like wet sand almost. Add in the cheese and mix it on up. Then splash in the milk and mix it until it looks like biscuits. I used biscuit cutters (2 sizes because the big one made sense and the little one was so cute, but then it actually worked because they fit perfectly into the ramekins I used!) but you could also use a small glass to cut out the biscuits.
Lastly, add your potpie mixture to ramekins or a pie plate or deep dish (pizza, yum). Then you’ll put the biscuits on top. Dot them with BUTTER (swoon) and bake for 18-20 minutes in a 425 F oven.LET THEM SIT FOR 5 MINUTES. This has nothing to do with the recipe but it’s more for your safety against the usual potpie thing where you burn your entire mouth because you can’t wait for 2 seconds and you NEED it NOW.