Easy Chicken Pot Pie

Easy Chicken Pot Pie | The Merrythought
Fall is on its way. There is a chill in the air. Bring on the comfort foods! This pot pie recipe is so yummy with the cheesy herb biscuit topping. This is also a great recipe if you have leftover chicken or veggies in the fridge, there are so many possibilities. I have a vegetarian option in mind I’d like to try out, I’ll share if it turns out well.
What are your favorite cold weather recipes?

Chicken Pot Pie
.. 1 1/2 cups chicken, cooked & shredded
.. 1 1/2 cups potatoes, diced & cooked
.. 1 cup mixed vegetables [peas & corn are a must in mine]

Creamy Cheese Sauce
.. 2 Tablespoons butter
.. 2 Tablespoons flour
.. 1 cup chicken broth
.. Salt & pepper, to taste
.. Dash of paprika
.. 1 cup shredded cheddar cheese

Biscuit Topping
.. 1 cup biscuit mix
.. 1/2 cup grated parmesan cheese
.. 1/3 cup milk
.. 1/2 teaspoon dried parsley
.. 1/4 teaspoon garlic powder
.. 1/4 teaspoon Italian seasoning

Preheat oven to 400º and place chicken and veggies in an 8 or 9 inch baking dish.

To make the creamy cheese sauce, melt the butter in a saucepan over medium heat. Stir in flour and cook until lightly browned, about 1 minute. Add in chicken broth a little at a time, whisking continually to prevent lumps. Bring to a simmer, add in salt, pepper and paprika and continue to whisk occasionally. Remove from heat and stir in cheese. Once cheese is melted, pour sauce over chicken and veggies and mix well.

To make the biscuit topping stir the biscuit mix, parmesan cheese, milk and seasonings with a fork until evenly moistened. Crumble over the top of the chicken and veggie mixture.

Bake at 400º for 25 minutes or until biscuit topping is golden brown.
Easy Chicken Pot Pie | The Merrythought
Recipe adapted from Kitchen Simplicity

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