Shortcut Chicken Pot Pie

Name: Shortcut Chicken Pot Pie
Yield: 4 servings
Ingredients: Filling; 1 tbsp (15 mL) all-purpose flour; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 1/4 cup 10% half-and-half or 18% table Cream; 3 cups (750 mL) coarsely shredded cooked chicken (12 oz/375 g); 1 Pack (500 g) frozen mixed vegetables thawed and drained; Topping; 3/4 cup (175 mL) whole wheat flour; 1/2 cup (125 mL) all-purpose flour; 2 tsp (10 mL) baking powder; 2 tsp (10 mL) granulated sugar; 1 tsp (5 mL) dried basil or 1 tsp (5 mL) rosemary; 1 tsp (5 mL) dry mustard; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 3/4 cup (175 mL) 10% half-and-half or 18% table Cream; 2 tbsp (30 mL) butter melted

Traditional pot pie is a perennial favourite but does take quite some time to make from scratch. This version takes a few shortcuts on the preparation, but delivers the full comforting delight. Use leftover cooked chicken or pick up deli-roasted one and mix in a nutritious bag of frozen vegetables to make the filling and simply stir together the tender, herbed biscuit topping.

Prep: 15 min
Cooking: 30 min

Yields 4 servings

Ingredients

Filling
1 tbsp (15 mL) all-purpose flour
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup 10% half-and-half or 18% table Cream
3 cups (750 mL) coarsely shredded cooked chicken (12 oz/375 g)
1 Pack (500 g) frozen mixed vegetables thawed and drained
Topping
3/4 cup (175 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) dried basil or 1 tsp (5 mL) rosemary
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) 10% half-and-half or 18% table Cream
2 tbsp (30 mL) butter melted

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Preparation

Preheat oven to 425°F (220°C). Butter an 8-inch (20 cm) square baking dish.

Filling: In a large bowl, whisk together flour, salt, pepper and Cream; add chicken and vegetables and toss to coat. Spread in baking dish. Bake for 10 min.

Meanwhile, prepare Topping: In a bowl, whisk together whole wheat flour, all-purpose flour, baking powder, sugar, basil, mustard, salt and pepper. Pour in Cream and butter and stir with a fork just until evenly moistened. Drop 8 spoonfuls on top of chicken mixture and spread slightly to almost cover.

Bake for about 20 min or until topping is puffed, golden and a tester inserted in the centre of biscuit comes out clean.

Tips

Choose your favourite mixture of frozen vegetables for this recipe; there are so many options these days, you can use a different mix each time you make it.

Leftover turkey works well in this recipe instead of the chicken.

If you have leftover gravy, add 1/2 cup (125 mL) to the chicken mixture for a saucier texture.

Add 1/2 tsp (2 mL) smoked paprika or chipotle powder with the herbs in the topping.