This recipe, inspired by Ina Garten, is something I came up with on a night when it was freezing, I was exhausted and had limited time and I wanted chicken pot pie in the worst way, but had no pie crust. It’s quick, easy and delicious and due to its somewhat hodgepodge nature, can be modified to suit even the pickiest eaters.
What you’ll need:
1 precooked rotisserie chicken from your local market or grocery store
1 can of your favorite brand of biscuits, I use Pillsbury
1 16 oz. bag of frozen veggies, I use mixed, but feel free to use what you like
1 whole sweet onion, peeled and chopped
1 teaspoon garlic, peeled and chopped
1 teaspoon dried thyme (oregano also works as a substitute)
3 tablespoons of flour
3 tablespoons of butter
2 cups chicken stock
2 cups half and half
Salt and pepper to taste
Preheat your oven to 400 degrees Fahrenheit.
Open the container holding your rotisserie chicken and remove the strings holding it together and all of the skin. Shred the meat into bite sized piece off the bone with your hands, being careful to discard any fat or gristle that has the potential to get mixed in.
I usually start with the dark meat (legs, thighs and wings) then move on to the white to meat. I find it’s easier to pull apart this way. Place meat in a bowl and set aside.
Peel and remove the skin from your onions and garlic. Chop the onions into small pieces, roughly a quarter inch square. Mince the garlic, or save yourself some time and use jarred minced garlic as I did in this instance.
In a large, heavy bottom pan, over medium heat, melt your butter. It’s helpful if you cut them off of the stick into tablespoon-sized slices first.
Once your butter has melted, add your onions and a pinch of salt and pepper so they begin to sweat. Once onions are translucent, add your garlic and cook until fragrant, stirring continuously for about a minute to ensure the garlic doesn’t burn.
Once your butter has melted, add your onions and a pinch of salt and pepper so they begin to sweat. Once onions are translucent, add your garlic and cook until fragrant, stirring continuously for about a minute to ensure the garlic doesn’t burn. Add the flour, stir to coat and cook for 2 minutes, but do not brown.
Add your frozen vegetables and cook, stirring occasionally until they are almost thawed.
Add chicken stock to veggie mixture. Bring the liquid to a boil and allow to thicken while stirring continuously to ensure no lumps form for about two minutes.
Add the chicken to the pot, stir to coat and add the half and half. Transfer to a baking dish of your choice and place biscuits on top. Bake uncovered in the oven for 25-30 minutes, until biscuits are golden brown.
When the time is up and your biscuits are golden brown on top, remove your dish from the oven and place on the stove or a trivet to cool slightly.
Serve warm in bowls and enjoy!