Thursday, April 26, 2012

Chicken Pot (no) Pie





In an effort to save time (our move gave me an extra hour per day back in commuting time...I guess I can't use the 'no time to really workout' excuse...) and money, I've been trying to focus on making meals that have accessible ingredients, are quick to make and taste just as good as eating at a restaurant (I try to keep the dish count down for clean up, too!) I first got the concept of this meal from a cookbook but after countless times of making it, I recreated it into something that can easily get you from the store to the table and have the comfort food flavor of being cooked all day (who has time for that anymore?) This dish comes together in under 30 minutes and uses just one deep skillet. It features a chicken and vegetable mixture in gravy (just like a pot pie filling) but instead of a pie crust and a long bake/set time, this recipe uses a can of quick biscuits that are torn up and line the bowl for the doughy, buttery flavor of a pie crust. 

Chicken Pot (no) Pie 
  • 2 chicken breasts cut into bite sized 
  • 1/2 a medium onion sliced into half moons 
  • 6oz cremini mushrooms sliced thin (white mushrooms will work okay for this too!)
  • 2 1/2 c frozen peas and carrots  (sometimes I use a frozen veggie mix with green beans and corn)
  • 1 tsp dried thyme 
  • 1 tbsp Dijon mustard 
  • Salt and pepper 
  • 2 tbsp butter 
  • 2 tbsp flour 
  • 1 1/2 c chicken broth 
  • 2-4 dashes hot sauce 
  • 1 can of biscuits
  • 4 tbsp extra virgin olive oil
Bake your biscuits to the directions of the can.

In a deep skillet heat 2tbsp extra virgin olive oil over medium heat. Add the onions, season with salt and pepper and cook about 4-5 minutes until softened but not browned. Add in the mushrooms and cook down an additional 3 minutes. Add the chicken breast and spread across one layer in the pan, season with the additional 2tbsp olive oil and thyme and cook for about 8 minutes, until almost cooked through (it's okay if it's not completely cooked through yet!) Mix in your frozen veggies until they begin to soften, about 2 minutes--and create a well in the center of your pan. Reduce heat to low, meelt the butter and sprinkle with the flour, whisk together and allow to 'cook' for about a minute. Slowly add your chicken broth while whisking with the flour/butter mixture to thicken. Add in the mustard and hot sauce, stir everything together and return to medium heat. It's done when the mixture begins to lightly bubble and thicken to a gravy-like consistency.

 I like to serve this dish in a shallow bowl, with a torn up biscuit on the bottom and a whole biscuit, havled, on top!

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