Name: Quick Cheesy Chicken Pot Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups chopped cooked chicken (or turkey or ham); 2 cups vegetables, fresh, frozen or leftover (such as peas, carrots, corn and green beans); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup chicken broth; Salt and black pepper, to taste; 1 cup (4 ounces / 113 g) shredded cheddar cheese; 1 cup (120 g) biscuit baking mix, store-bought or homemade; 1/2 cup (2 ounces / 55 g) shredded cheddar cheese; 1/3 cup milk

This weeknight casserole from the KitchenSimplicity archive has all the comfort of a classic pot pie without rolling out pastry. A quick roux-thickened broth with melted cheddar takes the place of canned cream soup, and the topping is a simple biscuit-mix dough with more cheese stirred in, so the edges bake up golden and a little crisp.

It is a great home for leftovers. Rotisserie chicken, roast turkey or diced ham all work, and the vegetables can be fresh, frozen or whatever is left from Sunday dinner. After a holiday meal, it is one of the easiest ways to turn extra turkey and sides into a whole new supper.

Tips

No cooked chicken on hand? Cut 2 boneless, skinless chicken breasts into bite-size pieces and saute them in a little oil until cooked through before adding them to the dish.
Stir 1/2 teaspoon dried thyme or a pinch of poultry seasoning into the sauce for a more traditional pot pie flavor.
Leftovers keep, covered, in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until hot.
To prepare ahead, assemble the filling in the dish and refrigerate it for up to a day; mix and add the biscuit topping just before baking and allow a few extra minutes in the oven.

Quick Cheesy Chicken Pot Pie

Prep

15 min

Cook

25 min

Total

40 min

Yield

4 servings

Ingredients

For the filling:
2 cups chopped cooked chicken (or turkey or ham)
2 cups vegetables, fresh, frozen or leftover (such as peas, carrots, corn and green beans)
For the cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
Salt and black pepper, to taste
1 cup (4 ounces / 113 g) shredded cheddar cheese
For the biscuit topping:
1 cup (120 g) biscuit baking mix, store-bought or homemade
1/2 cup (2 ounces / 55 g) shredded cheddar cheese
1/3 cup milk

Steps

Heat the oven to 400°F. Scatter the chicken and vegetables in a 9-inch round or 8-inch square baking dish. If your vegetables are fresh and firm, such as carrots, cut them small or steam them for a few minutes first so they finish cooking in time; frozen vegetables can go in straight from the bag.
Melt the butter in a small saucepan over medium heat. Sprinkle in the flour and stir for about 1 minute, until it smells lightly toasty.
Pour in the broth a little at a time, whisking constantly so no lumps form. Bring to a gentle simmer and cook, whisking occasionally, until the sauce thickens enough to coat a spoon, 2 to 3 minutes.
Take the pan off the heat, season with salt and pepper, and stir in 1 cup of cheese until it melts smoothly. Pour the sauce over the chicken and vegetables and stir until everything is coated.
In a small bowl, combine the biscuit mix, 1/2 cup cheese and milk with a fork just until a soft, sticky dough forms.
Drop the dough over the filling in spoonfuls and spread it into a thin layer. It does not need to cover the filling completely; the gaps fill in as the topping puffs.
Bake for about 25 minutes, until the biscuit topping is golden brown and the filling bubbles around the edges. Let it stand for 5 minutes before serving.