Inside Out Chicken Pot Pie

So a few posts back I was saying that I feel more confident taking a recipe and tweaking it to make it my own.  I did a nice remake on a recipe from Time To Play Mom tonight, and it turned out awesome!  So here it is, Inside Out Chicken Pot Pie.  Step by step photos as follows, text only recipe at the end of the post.  Please pardon my unprofessional iPhone photos...

In a pot, saute 1 cup of carrots and 1/2 a chopped yellow onion in 2 tablespoons butter for about 8 minutes, or as long as it takes you to chop the other veggies and gather your supplies.  When you have all your other items chopped and ready, add 2 tablespoons of flour to the carrot and onion mixture.  Cook this mixture for about 3 minutes, it should look like the picture to the left.

Now add 2 tablespoons of milk and a cup and a half of chicken stock.  Mix and bring to a boil.

Now we add the rest of the veggies to the mix, 1 cup chopped celery (about 3 stalks), 1/4 cup frozen peas, 1/4 frozen corn, 1 potato peeled and chopped.  At this time add your chicken.  I would suggest using a cup of leftover rotisserie chicken, or you can use a large can of canned chicken drained.  Also, add your spices.  1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon celery seed, 1/2 teaspoon poultry seasoning. 

Cook cover over low, to medium low heat for 20 minutes, or until carrots and potatoes are tender.  Uncover and cook 5 minutes longer till it has thickened like pictured.  If it is too thick add a little more broth.  This is why I like to use boxed broth, you can always add a little more if needed.

Cook a can of biscuits.  I suggest Pillsbury Grands! Flaky Layers, they are so good with this recipe!

Bake according to can directions.

After biscuits have baked and pot pie mix has simmered long enough take a biscuit and split it in half on your plate.

Take a few big spoonfuls of chicken pot pie mixture and pour over your biscuit halves.

Delicious!











Inside Out Chicken Pot Pie

2 tablespoons butter
2 tablespoons flour
2 tablespoons milk
1 1/2 cups chicken broth
1 cup baby carrots
1/2 yellow onion chopped
1 cup chopped celery (about 3 stalks)
1 potato peeled and chopped
1/4 cup frozen peas
1/4 frozen corn
1 cup cooked chicken, diced or shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
1/2 teaspoon poultry seasoning

In a pot, saute carrots and onions in butter for about 8 minutes.  Then add flour to the carrot and onion mixture.  Cook this for about 3 minutes. Next, add the milk and chicken stock.  Mix and bring to a boil.  Now add the rest of the veggies, spices, and chicken.

Cook, cover over low, to medium low heat for 20 minutes, or until carrots and potatoes are tender.  Uncover and cook 5 minutes longer till it has thickened.  If it is too thick add a little more broth. 

Bake a can of biscuits according to can directions.  After biscuits have baked and pot pie mix has simmered long enough take a biscuit and split it in half on your plate.  Take a few big spoonfuls of chicken pot pie mixture and pour over your biscuit halves.  Enjoy!