The more time I spend in the kitchen, the more I’m realizing what my “specialties” are. I think its fair to say I’m the queen of cooking with random stuff I have on hand. I’ve gone through phases of menu planning, not menu planning, cooking with only freezer items, crock pot meals, one dish meals….the list goes on and on. Right now, at this moment in time, I’m pretty excellent at looking in the fridge randomly and thinking, “I know what I could make with that!” That’s the beauty of cooking, its all about inspiration.
This pot pie was born out of a can of biscuit dough leftover from Thanksgiving. As someone who lives in a small space, I’m constantly trying to purge unnecessary items. I never want to waste food, but I also can’t stand an over stuffed fridge. It becomes like a game to me. “How many items can I get out of this fridge and into my belly?” For this dish, I had some frozen chicken thighs, and a ton of miscellaneous vegetables. If you add a biscuit to anything The Hubs is happy, so it was a win-win for everyone involved!
Chicken Pot Pie recipe adapted from Eating Well
- 3 teaspoons canola oil, divided
- 1/2 c chopped yellow onion
- 1 cup chopped carrots
- 1 cup brussels sprouts, quartered
- 1 cup chopped broccoli
- 2 1/2 cups reduced-sodium chicken broth, divided
- 1/4 cup cornstarch
- 2 1/2 cups diced cooked chicken, or turkey
- 1 cup frozen peas, thawed
- 1/4 cup reduced-fat sour cream
- 1 tsp Italian seasoning blend
- 1/2 tsp crushed red pepper flakes
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 can refrigerated biscuit dough
Preheat oven to 400 degrees
Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions, carrots, and brussels sprouts; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add broccoli and cook, stirring often, about 5 minutes. Return the onions, carrots, and brussels to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, Italian seasoning, red pepper flakes, salt and pepper. Transfer the filling to a 2-quart baking dish.
Stretch each biscuit until doubled in size. Shingle over the top of the filling mixture, overlapping each biscuit slightly. I only used 6 of the 8 biscuits in the can. Bake the pot pie until the topping is golden and the filling is bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.