Last Friday, my besty Ashley and I did our grocery shopping together and followed up our shopping trip by making a laid-back dinner for our boys.
We wanted something satisfying that didn't require a lot of hassle. Enter the amazing $5 rotisserie chicken. I snagged the rotisserie chicken because I knew that the possibilities for a quick dinner would be endless with it in hand. After talking with Ashley we realized that, between the two of us, we had a bunch of assorted veggies and a can of biscuits. Voila...dinner for 4 and a half including a few scraps for a cute boxer for the cost of a rotisserie chicken and some pantry-bustin!
Quick and Delicious Chicken Pot Pie
2 T olive oil
1 medium onion, chopped
2 stalks of celery, chopped
2 potatoes, chopped
2 ears of corn, shucked and "de-corned" [you can use frozen corn, 3/4 of a cup, but wait to add until you add your chicken]
3 carrots, peeled and chopped
*Whatever other veggies you feel like pantry-busting
4 cloves of garlic, chopped
8 leaves of fresh sage, chopped or 1 1/2 T dried sage
Salt and Pepper to taste
3 T flour
3 T whole milk or half and half
4 cups of chicken broth
Chicken pulled from one rotisserie chicken
1 can of biscuits [feel free to substitute with your own biscuits or a batch of Bisquick]
*This could also be a great, hearty vegetarian meal. Omit the chicken. Replace the chicken broth with veggie broth. Substitute the bulk of the chicken with a couple extra starchy veggies, like potatoes and carrots...oooo or sweet potatoes, turnips or parsnips.
Heat the olive oil over medium heat in a dutch oven or stock pot.
Add onions, celery, potatoes, carrots, corn, sage, garlic, salt and pepper.
When veggies are starting to look translucent, sprinkle the flour over the vegetable mixture and stir to combine. Let floured vegetables cook for about a minute to cook out the "flour-y" taste.
Pour your chicken broth over your vegetable mixture. The broth should just barely cover your vegetables. Feel free to adjust the broth level to whatever suits your "veggie level."
While veggies are cooking, preheat your oven to 375 degrees.
Simmer until veggies are fork tender, approximately 20-25 minutes.
When vegetables are tender, add the chicken and milk to the pot.
*At this point, your pot pie mixture should look like a really thick sauce/stew. In the above picture, I still needed to reduce/thicken up the broth a bit more. If you are in this bind, feel free to continue to simmer to reduce the broth or you can add a slurry of corn starch and broth or water, about 1 1/2 T of corn starch to 1 1/2 T of liquid.
Pour or ladle, whatever is easiest, your mixture into a baking dish. I used a 9 x 13 roasting pan but feel free to dole yours out however you want, you could even divide between 8 little baking dishes, so cute.
Space your biscuits evenly across the top of your pot pie mixture. If using biscuit dough or Bisquick, evenly dollop over your mixture. *Ashley wanted to get rid of 5 leftover mushrooms she had, so we sliced and chucked them on top before we added the biscuits.
Bake until the biscuits have turned golden-brown, approximately 20 minutes.
P.S. Your recipes will always come out better, if you have a watchful toddler examining your every move.