Here’s an easy homemade recipe for a classic chicken pot pie which will pack more flavor than the “regular” frozen ones in the store-and if you make enough, there’s leftovers!
Classic Chicken Pot Pie
1 pkg. (16 oz.) frozen petite asparagus blend (such as Hanover)
1 pkg. (9 oz.) frozen pearl onions in cream sauce (such as Birds Eye)
1 envelope (1.8 oz. pkg.) onion-mushroom soup mix (such as Lipton)
2 cups cut-up cooked chicken
4 prepared frozen flaky-layer biscuits (like Pillsbury Home-Baked Classics)
Pre-heat the oven to 375 (degrees) F.
In a medium skillet, cook the asparagus blend, onions, onion-mushroom soup mix and 1 cup water for 10 minutes, or until the vegetables are hot and the sauce has thickened.
Stir in the cut chicken.
Spoon the chicken mixture into four ramekins ( these are small baking dishes that hold enough for one portion) of 8 ½ oz. each or one baking dish (that holds 2 quarts).
Top each ramekin with a biscuit, or arrange the biscuits over mixture in the baking dish.
Bake for 25 minutes, or until the biscuits are golden brown and the filling is heated through.
Makes 4 servings
Work time: 10 min.
Total time: 35 min.
Did You Know That…..
Asparagus can get rid of bloat? This vegetable contains asparagine, a diuretic that reduces water retention.
Pot Pie Variations
Don’t care for asparagus? Do biscuits leave you cold? Does eating chicken ruffle your feathers? Here a few alternatives:
Instead of asparagus, use peas and carrots, an Asian veggie blend, pepper strips, mixed vegetables, Italian-blend vegetables or baby pea blend.
The chicken can be replaced with cooked ham, cooked turkey, cooked pork, cooked roast beef, cooked salmon or cooked shrimp.
Substitutes for the biscuits can include crescent rolls, pie crust, cornbread mix, pizza dough, puff pastry or baking mix.