When Carson was little and experiencing food for the first time, she loved it all. She would try just about anything and it was wonderful. Now, in her toddler years, she has become a super picky eater. She has already determined what she likes or doesn’t like before she tries it, I guess not unsimilar to some adults. In searching for a potluck friendly dish, I came across this Chicken Pot Pie Casserole recipe from the No Biggie food blog. Carson absolutely loves it and usually asks for “more”. Needless to say, this dish has become a staple in our household.
Below is the recipe, including my modifications because, well, Germany.
- 1 can Pilsburry Grands Biscuits 8 biscuits (can’t find 8 so I use the can of 6)
- 2 tablespoons butter
- 1 small package frozen veggie mix: carrots, peas, corn, & green beans (I use a large package and add mushrooms)
- 2 chicken breasts cooked and shredded (I cube the chicken before cooking and break it apart in the cooking process)
- 1-2 cups chicken broth: adapt to your preference (this is non-existent in Germany, I create my own broth/cream mixture using chicken bullion)
- 1 can Cream of Chicken Soup (again, non-existent in Germany…see above)
- salt and pepper to taste
- Preheat oven to 200 F (about 200 C)
- In a large sauce pan, cook the cubed chicken. Add salt and pepper to taste. Remove cooked chicken and set aside.
- Step added/adjusted to make chicken broth/cream sauce: In a small sauce pan on medium heat, add 8 oz cream, 4 oz of milk, chicken bullion (adjust to your liking), and a little bit of flour (about 1/4 cup). Whisk until all ingredients have combined. When concoction is bubbly, adjust heat to simmer and allow to thicken. Whisk in the chicken broth and the Cream of Chicken Soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste. If following the extra “German” step, don’t add any salt as the chicken bullion is salty enough.
- In the same large sauce pan heat the butter on medium heat (use the fond for extra flavor). Add the frozen veggie mix (and mushrooms) to the pan. Saute until the veggies are tender. Season with salt and pepper to taste (we add Tony Chachare’s Creole Seasoning and pepper for a little spice).
- Turn off heat and add the cooked chicken and cream sauce to the veggie mixture, stirring until the mixture is well combined.
- On a parchment lined baking sheet, bake the biscuits for half of the time listed on the can (about 7 minutes) for a “pre-bake”. Take them out of the oven.
- Pour the filling into a 9×9-inch baking dish. Top the filling with the biscuits (partially baked), flip them over top to bottom to ensure even baking on the other side. (I break the partially baked biscuits in half, place the baked side down into the mixture and leave the middle exposed on top.) Bake for an additional 10 minutes, until the biscuits are golden brown and the filling is bubbly. Coot for 5 minutes before serving. Enjoy!