Wonderful Monday morning, sweet friends!
I was so excited on Saturday when the sun came out & temperatures reach above 0 degree Celsius …. we went out … cleaned up some mess around the yard …. walked around the vineyard with Jack the Schnoodle …
… I woke up to ugly …. cloudy & depressing Sunday morning …
I figured it was time for CHICKEN NOODLE SOUP to warm us up ….
Lately I have been lacking in “making dinner” department so I had a feeling I need to step it before I have revolution in a house ….
I made big pot of Chicken Noodle soup so I have enough chicken for CHICKEN POT PIE.
I usually like to make my own crust for CHICKEN POT PIE , but ….. hey …. it was ugly …. I wanted to watch a movie with my boys ….
…. and Pillsbury Grands Homestyle Original Biscuits in the fridge were about to expire ….
….. the universe was showing me a shortcut so I took … & it was DELICIOUS ….
QUICK CHICKEN POT PIE
Serving 4-6 Prep time: 25 min. Total time: 20 min
- 8 Cooked Chicken Thighs (skinless,boneless & shredded)
- 2 Tbsp EVOO
- 1 Onion (finely chopped)
- 2 cups Carrots (chopped)
- 1 cup Celery (chopped)
- 1/2 cup Frozen Peas (or Corn & Peas mix)
- 1/4 cup Flour
- 2 cups Chicken Stock
- 1 cup Milk
- 1 tsp Thyme
- 2 Tbsp Fresh Parsley (chopped)
STEP 1: Preheat oven to 350°F. Grease 6-10oz ramekins or 4 small lasagna dishes
STEP 2: In a large skillet heat EVOO on medium heat. Add onion, carrots & celery. Cook until onions are translucent which should take 8-10 minutes.
STEP 3: Add flour & cook while stirring for one minute. Whisk in chicken stock & milk. Turn heat down & simmer for 10 minutes stirring often.
STEP 4: Add shredded chicken, thyme, peas & parsley. Salt & pepper to taste. Stir it all together until combined. Divide the filling into ramekins or baking dishes.
STEP 5: Separate Pillsbury Grands Homestyle Original Biscuits dough into 8 biscuits. roll out each biscuit & place biscuit dough on tops of filled ramekins or baking dishes. Cut slits in biscuit tops. Brush biscuit tops with little bit of milk.
STEP 6: Place baking dishes onto cookie sheet & bake for 18-20 minutes until the tops are golden brown.
STEP 7: Remove from the oven & allow the Chicken Pot Pies to cool down for few minutes.
Yes, somebody enjoyed his CHICKEN POT PIE very much …. I told you it was DELICIOUS …..
…. according to my little man I should be taking shortcuts more often ……
Don’t forget …. Keep Smiling …. Keep Cooking!
Bibi's Culinary Journey