Before I left the workforce to become a SAHM, frozen pot pies were one of our favorite lunches, but even the better brands of them had very little filling and lots of crust and were super salty. That couldn’t be very good for you! I decided to make my own version of pot pie, in a casserole!
You will need:
1 1/2 lbs boneless cubed chicken
1 1/2 cups sliced carrots
1 1/2 cups frozen peas
1 cup sliced celery
1/2 cup chopped onion
1/2 cup butter
4 Tbls flour
1/2 tsp celery salt
2 cups chicken broth
1 cup milk
salt/pepper to taste
1 can flaky biscuits
Place the chicken, peas, celery, and carrots into a pan. I used a bag of frozen mixed vegetables and added celery. You can really use whatever vegetables you like. Broccoli, potatoes, etc.. Cover with water (or chicken broth) and boil until chicken is cooked, about 15 minutes. Drain(retain chicken broth for later if used) and place in a 13×9 casserole dish.
To make the gravy, in a skillet, add the butter, onions, celery salt, salt and pepper. Cook until onions are translucent. Stir in the flour until incorporated with the onions and butter, then slowly add the chicken broth and milk. Stir often and let simmer until thick.
Pour the mixture over the chicken and vegetables in the casserole dish.
Flatten each biscuit and place them on top of the casserole. It does not have to cover perfectly, but try to make them evenly placed.
Bake in a 400 degree preheated oven for 25 minutes or until the biscuits are golden brown and the filling is bubbly. Let sit for 5 minutes before serving to let the filling set up. Enjoy!
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