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Quick Chicken Pot Pie

From

February/March 2006

Quick Chicken Pot Pie

Chicken pot pie is a classic comfort food that takes a long, long time to prepare. For a quick version, a store-bought rotisserie chicken worked perfectly for the meat in the filling. Frozen peas and carrots worked fine, but we sautéed fresh onion and celery for the richest-flavored filling. We made a flour-thickened sauce for the filling with a blend of canned chicken broth and heavy cream. Cooking the flour along with the vegetables removed its starchy flavor. Finally, cooking the filling and biscuits separately saved time.

Serves 6 to 8

Pillsbury Golden Homestyle biscuits were the winner of our taste test. Serve this pot pie right out of the skillet or transfer the mixture to a large pie plate and top with the baked biscuits.

Ingredients

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