Cluck-cluck Pie

As promised, here is my finalized version of Chicken Pot Pie. It's not totally from scratch but does not involve a condensed soup either. I wanted something quick but also something that tasted fresh, not canned and I think this hits the spot. Enjoy!

Christine's Chicken Pot Pie

Ingredients:

1 c. half and half

1 c. chicken broth

3 T. all-purpose flour

1 t. poultry seasoning

2 c. roasted, skinless chicken breast, cut into bite-size pieces

1 package 10 oz. frozen mixed vegetables (thawed), I tried Trader Joe’s

   but didn’t like the flavor so I used Albertson’s generic brand with

   the lima beans removed (really don’t like lima beans)

1 ear of fresh corn, remove the kernels

1/8 c. pieces very thinly sliced onion (green onions can also be used,

   including part of the green stalk)

1 t. salt

Pepper to taste

Cooking spray

1 can (approx. 7.5 oz) refrigerator buttermilk or country-style biscuits

Directions:

Preheat oven to 385 F. Place thawed vegetables in colander and rinse several times to get rid of frozen taste. Drain well. Add fresh corn kernals to colander. Just before mixing into the sauce, empty colander paper towels (several layers) or a tea towel to remove more moisture.

In a medium saucepan, whisk half and half, broth, flour and poultry seasoning until combined. Bring to a boil, reduce heat and simmer whisking frequently, 4 minutes or until thickened. Stir in chicken, mixed vegetables, onion, salt and pepper. Cover and keep warm.

Lightly coat a 9” x 9” or similar size pan with cooking spray. Take chicken and vegetable mixture and pour into pan. It will fill pan about 1” or so full.  Place pan in oven for 10 minutes. Remove from oven after the time is up or the top of the mixture is just starting brown and is slightly bubbly. Lower oven temperature to 370 F.

Biscuits are just starting to brown.

Time to remove from oven.

 Open biscuit tube, separate biscuits, setting each on chicken mixture so top is mostly covered. It’s not necessary to cover completely; some small openings are needed to let steam escape. Put pan in oven for 10 minutes. The biscuits should just be starting to brown. Leave pan in oven at 370 F for 5 to 8 minutes longer or until top is golden brown. Turn off oven and let pan sit in oven for 5 minutes. Remove from oven. Let stand 5 minutes before serving.

Mmmm!

Having the chicken all cooked and cut up really speeds this up and it's an excellent use for left-over rotisserie chicken. As far as the refrigerator biscuits, I'm sure you could substitute homemade. Oh, and I found that if fresh corn isn't available, as it was yesterday, a good substitute is frozen white sweet corn. I tried the regular yellow frozen kind but it didn't have the freshness of the white corn. Let me know if you make this, I'd love to hear how it turned out!