This calls for chicken pot pie!

Rainy.45 degrees.Gray.Hot yoga.6 mile run.Laundry.Cleaned house.Grocery Store. Football.Sunday.

All of those factors added up to a well-deserved winter-weather type meal! Nothing tastes better on the first cold day of the season than a casserole…At least in my honest opinion.  Growing up there was something so soothing about a steamy one pot meal.  Chicken and biscuits, turkey tetrazzini, baked spaghetti, mac-n-cheese…mmmmm.  Maybe it was because it filled my belly after soccer practice or the love that was behind cooking it all (probably the combination of both); either way it hit the spot.  So last night deserved one of my favorite heart and hand warming meals – chicken pot pie!  All you need is a rotisserie chicken, can of biscuits and you are on your way. (It’s ok to cut corners every now and again)

Here’s what you do to make enough for 2-3 people:

Rotisserie Chicken (1-2 cups diced)

¼ cup diced carrot

½ large onion diced

Sliced mushrooms – I liked a lot of ‘shrooms – ¾ cups

Frozen Peas (or Green Beans or Asparagus)

Dried Thyme

Dried Oregano

Dried Dill

Dried Rosemary

Minced Garlic

3 cups chicken stock

¼ cup flour

½ stick butter

2 cups Fat Free Half and Half

Refrigerated Biscuits

Pre-heat oven to 375 degrees; place all biscuits except  3 on un-greased cookie sheet.   Take the other 3 biscuits, roll them out and line the bottom and sides of your baking dish.  Bake about 15 minutes or until golden.  Remove and let cool.

In large saucepan, heat butter and EVOO.  Sautee carrots, onions for about 4-5 minutes or until soft.  Add garlic, S&P, thyme, along with mushrooms and cook about 4-5 more minutes until all veggies are soft.  Place cooked veggies in small bowl – you will use your sauce pan for your creamy sauce base. 

For your sauce, place pan back on medium heat.  Melt ¼ stick of butter (or so, eye ball it until it coats the bottom and then some) and whisk in your flour.  Once your roux is golden blonde add your stock whisking to mix together.  Then add your half and half (whisking well), dried seasoning, cooked veggies and chicken.  If you are using frozen peas or greens, add them now as well.  Heat through for about 5-7 more minutes. 

  

Now, take your biscuit lined dish and fill with your pot pie filling.  Place dish on cookie sheet and bake at 400 for about 25 minutes or until nice and bubbly.  The last few minutes of cooking, take biscuit tops and line the top of your pot pie.  Place back in oven and continue baking until biscuit tops are hot and your pot pie is oozing over your dish. 

Serve piping hot and enjoy while wearing your favorite happy pants!