One-Pot Chicken Pot Pie

Posted on January 6, 2014 by biscuitsncrazy

It has been a cold, cold day in Atlanta. And so naturally I was craving some good ole comfort food that sticks to your ribs and keeps you warm… it’s been chicken pot pie on the brain all day. I based this dish on a gorgeous looking one-skillet chicken pot pie recipe topped with drop biscuits I found on Pinterest… love me some Pinterest!

I’ve made chicken pot pie a dozen times before, but I’ve never felt like I’ve mastered it. This dish, however, is a keeper! I will be jotting this one on an index card, placing it alphabetically in my recipe box and foreseeing a future where its corners are bent and it’s been splattered with butter (yes, I’m old-school).

It’s pretty, isn’t it.

One Pot Chicken Pot Pie

Filling
4 tbsp butter
3 carrots, diced
3 stalks celery, diced
1/2 of a large sweet onion, diced
Kernels from 1 ear of corn
1 tsp salt
1/2 tsp pepper
1/3 cup + 1 tbsp flour
4 cups chicken stock
3 cups shredded chicken (I boiled 2 chicken breasts and shred them)
3/4 cup frozen peas
1/2 cup parmesan cheese
1/4 tsp dried thyme
1/4 tsp paprika

Drop Biscuits
2 cups flour
1 tbsp baking soda
1 tbsp sugar
1/2 tsp salt
1/4 cup parmesan cheese
1 cup buttermilk
1/2 cup melted butter
1 tsp dried parsley

1.) In an oven-proof pot* (I used a coated cast iron pot – a standard cast iron skillet will be to small for this recipe), melt butter and add carrots, celery and onions. Cook for 5 to 7 minutes or until onions are translucent. Add corn, salt, pepper and flour. Mix well, scraping pan to keep from sticking. Add chicken stock and stir well. Add chicken, frozen peas, parmesan cheese, thyme and paprika. Bring to boil and reduce heat to medium. Simmer for 3 to 4 minutes and then turn off heat.
2.) In a medium size mixing bowl, combine all ingredients for drop biscuits and mix well. Using a scoop or large spoon, drop dough on top of the filing in the pot.
3.) Place pot on a lined (with parchment paper or aluminum foil) cookie sheet (for mess control) and bake in a pre-heated 425 degree oven. Bake for 20 to 22 minutes, or until biscuits are golden brown.

*If you don’t have a stove/oven pot, cook your filing in one pot on the stove, pour it into a casserole dish and then add your drop biscuit dough.

Adapted from One Skillet Chicken Pot Pie

White Chicken Chili

Posted on December 4, 2013 by biscuitsncrazy

White chicken chili… yum, yum, yum! I’ve been making this chili for a couple of years and it continues to be a crowd pleaser. It’s a pretty simple recipe with no cream soups – just chicken stock and cream cheese to make it creamy.

I made this yesterday because the cold and wet day had me craving something warm – it did the trick! And as I sit here eating the leftovers for lunch, I’m again warm and cozy and enjoying this yummy chili.

White Chicken Chili

1 tbsp olive oil
1 large sweet onion, chopped
1 tsp minced garlic
3 cups shredded chicken (2-3 chicken breasts, boiled or about half a rotisserie or boiled chicken)
1 tbsp ground cumin
1 tsp chili powder
1/4 tsp paprika
4 14.5-oz cans of white beans, drained (I use a combo of Great Northern, Navy and Cannellini)
4 to 5 cups chicken stock (depends on how much broth you like)
1 4-oz can green chilies
4 ozs cream cheese
Salt and pepper to taste

Garnish:
Fresh cilantro
Fritos
Sour cream

1.) Sauté onion and garlic in olive oil until translucent. Add shredded chicken, cumin and chili powder and sauté for 1 to 2 minutes.
2.) Add chicken stock, beans and green chilies. Stir.
3.) Bring to a boil and then reduce heat to low. Simmer for about 30 minutes.
4.) Soften cream cheese by microwaving it for 30 seconds. Add a few spoonfuls of the broth and stir with a fork until creamy. Repeat by adding more broth and stirring a few more times until cream cheese has turned to a sauce. Add to chili and stir well to fully incorporate. Salt and pepper to taste.
5.) Serve topped with cilantro, Fritos and sour cream.

Mexican Lasagna

Posted on September 29, 2013 by biscuitsncrazy

I was in the mood for Mexican today, and since I hadn’t made one in a while, I decided on Mexican lasagna. This is not your typical Mexican lasagna – it’s full of black beans, corn and fresh salsa. This freshness works well with the taco sauce coated chicken and cheese so you’re left with a very balanced dish. I slow cooked my chicken and shred it, but if you used a rotisserie chicken (Mojo flavor, maybe?) or made the chicken ahead of time, the rest of this dish is pretty simple and could certainly be week-night worthy. I paired it with my Spanish Rice and it was the perfect compliment. Since I slow cooked my chicken in stock and seasoning, I felt really smart because I saved it and was able to make the rice with it (I love when that sort of thing happens!). The recipe below ended up being enough for two casseroles, so I put the extra one in the freezer. The second one was a little smaller than the one we ate tonight. All three of my boys loved this and I, especially, am really looking forward to eating the leftovers for lunch tomorrow!

Mexican Lasagna
Recipe will make 2 casseroles – see below for pictures

3 chicken breasts, shredded (recipe below)
Salt and pepper
16 oz. taco sauce (I used Ortega)
2 14.5-oz. cans black beans, drained (not rinsed)
1 14.5-oz. can corn, drained (or 2 ears fresh corn)
16 oz. fresh salsa (I used Publix deli medium salsa)
4 oz. can of green chills, drained
9 flour tortillas
2 cups shredded Mexican cheese

1.) Preheat oven to 350 degrees.
2.) Season chicken with salt and pepper to taste. Add about 8 ozs of taco sauce and mix until chicken is evenly coated. Set aside.
3.) In a bowl, combine black beans, corn, salsa and chilis. Set aside.
4.) Spray the casserole dish(es) with olive oil and then add the remaining taco sauce to the bottom of the dish(es). Cut tortillas in half (or quarters) so that they will fit along the bottom of the casserole(s).
5.) Layer the casserole as follows: tortillas, chicken, bean/corn/salsa, cheese. Repeat one more time, ending with more cheese than the first layer.
6.) Bake for about 30 minutes, or until cheese is melted and the sides are bubbly.

This was the second casserole.

To prevent freezer burn, I always wrap my casseroles with plastic wrap first (making sure there is a perfect seal around the perimeter of the casserole dish) and then cover with aluminum foil. I then write what it is and when it was prepared, because I would totally forget if I didn’t.

Update **Simple Mexican Shredded Chicken**

Boil chicken breast and shred with a fork. Stir in 1 tbsp of Taco Seasoning per chicken breast.

Mexican Shredded Chicken

3 chicken breasts
4 ozs. taco sauce
3 cups chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
Salt and pepper

1.) Place all ingredients in a dutch oven. Cover and place in a 250 degree oven. Cook for 3 to 4 hours.
2.) Remove chicken from broth and shred the chicken with a fork and knife.

Biscuits 'n Crazy

A blog about food, family and faith.

Tag Archives: Shredded chicken

One-Pot Chicken Pot Pie

White Chicken Chili

Mexican Lasagna

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