Makes 6 to 8 servings
Hands-On Time 50 min.
Total Time 1 hour, 30 min.
Cheesy biscuits replace the traditional pastry crust in this pot pie.
1⁄3 cup butter
1⁄3 cup all-purpose flour
1 1⁄2 cups chicken broth
1 1⁄2 cups milk
1 1⁄2 tsp. Creole seasoning
2 Tbsp. butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded rotisserie chicken
2 cups frozen cubed hash browns, thawed
2 carrots, sliced diagonally
1 cup frozen small sweet peas
1 (16.3-oz.) can butter-flavored biscuits
1⁄2 cup (2 oz.) shredded sharp Cheddar cheese
1⁄4 cup finely chopped cooked bacon
1. Preheat oven to 425°. Melt 1⁄3 cup butter in a large saucepan over medium heat; add flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 3 ingredients, and sauce. Spoon filling into a lightly greased 13- x 9-inch baking dish.
3. Bake at 425° for 15 minutes. Remove from oven, and arrange biscuits over hot chicken mixture. Bake for 20 to 25 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven and top with Cheddar cheese and bacon.
Quick Tip: Feel free to use your favorite refrigerated biscuit for this recipe. Just be sure to buy enough to cover the top of the dish.
Make Ahead: Prepare recipe as directed through Step 2. Cover and refrigerate up to 1 day ahead. Uncover and continue with recipe as directed.
From Southern Living Quick-Start Homemade, Oxmoor House 2013
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