Chicken Pot Pie

This was adapted from a Betty Crocker recipe. I made it a bit simpler and used the canned chicken from Sam's Club but kept the same idea. Very nice on a cold day.

2 cups baby carrots
1 1/2 cups fresh cut-up broccoli
3 Tablespoons butter
1 chopped onion
3 Tablespoons flour
2 cups chicken broth
1 teaspoon dried sage
1 can chunk chicken (13 oz)
1 tube refrigerated biscuits
4 slices bacon, cooked and crumbled
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Boil one cup of water in 2-qt. saucepan. Add carrots and broccoli; cook about 4 minutes or until vegetables are crisp-tender. Drain.
Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes stirring occasionally, until sauce thickens. Stir carrots, broccoli, and chicken into sauce. Pour into ungreased 2-quart casserole dish.
Mix together bacon crumbles and cheese. Press biscuits in mixture and place, toppings facing up, on top of chicken mixture.
Bake 20-25 minutes or until biscuit crust is golden brown.

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