Tuesday, December 15, 2009

Chicken pot pie in Biscuit bowls

With winter being right here in our lap, I can't help but feel drawn to warm, cozy, creamy suppers. Potato soup, Chicken and noodles, casseroles, all just warm inside and out. That coupled with the baking we do during the holidays makes for a warm home and hopefully warm memories. Speaking of memories, can I just tell you I love Chicken Pot Pie! I was an adult before I had a homemade chicken pot pie, but as a child I loved the Swanson Chicken Pot Pies. Mom always had plenty of frozen pies in the freezer so I could bake them up anytime I wanted.
I had a very methodical and meticulous way of eating them, too. Go figure. I ate the top crust first, then the filling, saving the bottom crust for last...it was just delicious.

These biscuit bowls are fun to make, and super delicious. There are a ton of shortcuts that will fit just about any time crunch, and I think your family will love them. You can substitute turkey for the chicken, of course and add another bullet to the chamber of leftover shotgun suppers.

  • 2 tablespoons butter
  • 1/2 cup finely chopped onion (about 1 small onion)
  • 1/2 cup finely chopped celery (about 4 ribs)
  • 1 cup diced red bell pepper (you can use one small pepper)
  • 1/2 cup sliced fresh mushrooms
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 teaspoon dried tarragon
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 2 1/2 cups chopped cooked chicken
  • 1/2 (16-ounce) package frozen peas and carrots, thawed
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

  • Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, bell pepper and 1/2 cup sliced mushrooms, and sauté 2 to 3 minutes or until tender.Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.

Spoon warm chicken mixture evenly into Biscuit Bowls.

Chicken Pot Pie in Biscuit Bowls: Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.

Biscuit Bowls

  • 1 (16.3-ounce) can refrigerated jumbo flaky biscuits
  • Vegetable cooking spray

Roll each biscuit to a 5-inch circle.

Invert 8 (6-ounce) custard cups or ramekins, several inches apart, on a lightly greased baking sheet. Coat outside of cups with cooking spray. Mold flattened biscuits around outside of custard cups, and bake at 350° for 14 minutes. Cool slightly, and remove biscuit bowls from cups.

If you don't have custard cups, you can use your muffin tins, no problem. Just be sure to use plenty of spray so they won't stick.

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