Tuesday, March 9, 2010

Biscuit-topped Chicken Pot Pie


I know that I recently did a Chicken Pot Pie Stoup. Well, this one is ACTUAL Chicken Pot Pie. Made a little differently, so, I don't feel TOO repetitive! :)

I had some leftover grilled boneless/skinless chicken breast in the fridge from a grilled chicken pizza dinner I made the other night. The chicken was not from Aldi, but you could easily use their IQF Chicken. I'm basing my price per serving on using their chicken.


Biscuit-topped Chicken Pot-pie

2 Cups Cooked Chicken Breast meat, cubed ($6.49/2.5 lbs, this was 1 large breast) ($1.00)
1 Cup Season's Choice Frozen Peas, thawed (.49)
1 Cup Season's Choice Frozen Corn, thawed (.49)
1 Carrot, medium dice (.10)
1 Celery Stick, medium dice (.10)
1/4 medium onion, medium dice (.15)
1 garlic clove, crushed (.05)
1 Tbs olive oil (.15)
1 Tbs Country Creamery Butter (.05)
2 Tbs Flour (.10)
2 Cups 2% Milk (.45)
1 Chicken Boullion Cube, crushed and mixed into the milk (.05)
2 1/4 cups Baker's Corner Baking Mix (.43)
2/3 Cup Milk (.14)

Place a large skillet over medium heat. Add Olive oil and butter. Add diced onion, celery and carrots and "sweat" until just about soft. Add peas, corn and chicken meat and stir until warm. Sprinkle flour over vegetables and chicken and mix in well. Pour in milk laced with boullion. Reduce heat to low, bring to a boil and let simmer until sauce thickens.

While chicken & veggies are simmering mix and form biscuits according to package directions (you may use as "drop" biscuits and not form them, just drop on top)

Pour chicken and vegetable mixture into a deep dish pie pan - or another 2 quart baking dish. Place biscuits on top (or if dropping, drop in even amounts around the top of the pan.

Bake in oven for 8-10 minutes (until biscuits are golden brown and cooked through).

Serve immediately, and don't expect many leftovers! :) Made 6 servings @ .63 each!

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