Chicken Pot Pie Casserole
By Natasha Carmon
When fall comes the temperature changes and the meals change which brings me to one of my favourite dishes; chicken pot pie. It’s a hearty stand-alone comfort meal that is satisfying and filling to the appetite.
I make my chicken pot pie two different ways; my favourite is using chicken, vegetables, and cream of chicken soup but for this recipe, I didn’t have chicken soup and made some slight substitutions. I top the pot pie with a biscuit crust which I make using the box Bisquick for simplicity without all the work of making biscuits from scratch. Using store-bought biscuit dough is an even simpler way of making this recipe. Everything about this recipe is quick and makes a great dinner to have on a school night or after getting home from work and you want an easy hot meal.
2 chicken leg quarters
2 cans of mixed vegetables or frozen bag of veggies or freshly cooked vegetables
½ of an onion
2 stalks celery
1 cup chicken stock
1 cup white cooking wine
1 tbsp cornstarch
1 tbsp butter
Salt and pepper
Cover chicken leg quarters with water in a pot and boil until the meat falls off the bone. Make sure you salt the water first so the chicken is good and seasoned. While the chicken is cooking cut up the onion and celery and sauté until tender in a skillet with about 2 tbsp oil. After the chicken has cooled remove the bones and all the chicken stock except for a cup. The rest of the stock you can freeze for future use. Add the onion, celery, and butter to the pot of chicken along with the cooking wine.
Once it’s hot, stir in 1 tbsp cornstarch mixed with a little water into the chicken mixture. Stir until the sauce starts to thicken and add more cornstarch if it is too thin. Drain cans of mixed vegetables and add to the pot mixing it all together. Add a little salt and pepper and pour the mixture into a casserole dish. Prepare your Bisquick biscuit dough according to package directions and pour it on top of the chicken mixture in the casserole dish. Make sure you spread the Bisquick mixture evenly over the pot pie or pop open a can of Pillsbury buttermilk biscuits to top the pot pie. Bake inside a pre-heated 350-degree oven for 35-40 minutes or until the crust is golden brown.