One night and I was craving some homemade chicken pot pie. I had no whipping cream or evaporated milk, very few fresh veggies, and didn’t feel like making biscuits. So, I decided to try to make do with what I did have. This was the quickest pot pie and it was really good (for not being completely homemade anyway). I am rather picky about food, so I was pleased that I was able to make something so good out of [what I consider] sub-par ingredients.
1 rotisserie chicken (pulled apart into bite size chunks)
2 cans Veg-all (canned mixed vegetables) – or 1 larger can
1 1/2 – 2 cups chicken broth
3/4 cup milk
1/3 cup butter (unsalted)/margarine
3 tbsp flour
White pepper (black will do if you don’t have white)
Pinch of salt
1 can Pillsbury biscuits
In a large soup pot over medium heat mix together chicken chunks, drained veggies, broth, salt and pepper to taste. In small saucepan over medium-low heat, melt butter/margarine with milk. Whisk in flour. Add milk mixture to chicken mixture. Bring to slow boil, then let simmer ~ 10 minutes. While simmering, cook biscuits according to directions.
Break open a biscuit in a bowl, scoop a large spoonful of chicken mixture over it and serve.
Serves 3-4 (with enough leftovers for another night or lunch)