Chicken Pot Pie

I have the reputation of changing recipes around from their original in my family. Sometimes we even term it as "Kaylie-fied". I don't exactly set out to do this, it just kinda happens as I change things here and there as I see fit. Most of the time its okay and it works for us. But sometimes, as in the time my love was left home to make the spaghetti sauce, I'm confronted with the trouble it can cause.

See, there's nothing wrong with "Kaylie-fying" the recipe. The problem, is not writing down those changes...anywhere. So in the case of my love making the spaghetti sauce, I received a phone call telling me I didn't have all the necessary ingredients. I assured him that we did as I had just purchased everything needed that day.

So he starts listing everything off that's needed and I spout off where it is. (At the time, we were doing some time, read a couple of months, at place we affectionately refer to as "Applecrack" before moving to our current base. We had a ridiculously tiny kitchen that had what seemed to be about a single square foot of counter space to use when cooking. Anyway, suffice it to say, we also had very little storage space so it was quite easy to say where things were.) Anyway, so he lists one item, I say, "Oh, I don't use that, I use stewed tomatoes instead..." etc, on down the list. Needless to say, I haven't lived that one down and he constantly teases me to write down my little changes so that he can cook it too. Speaking of which, how awesome is it that I have a husband who loves to cook just as much as me?

But this post isn't sharing our spaghetti sauce recipe. Nope, this one is about my famed chicken pot pie. The recipe I've perfected over the last decade. Which sounds strange to say...I can't believe how much quicker time is flying by these days. Anyway, I'm always nervous to make this recipe because I had never written down my changes and adjustments and I always feared it wouldn't be as good as last time. Fortunately, the changes always flowed naturally once I got to cooking and this time when I made it, I paid close attention so that I could write it down and share it with you.


Chicken Pot Pie

1/2 C chopped onion (1 medium), diced
2 stalks of celery, diced
1/4 C butter
2-3 carrots, diced
1/3 C all-purpose flour
1/2 tsp salt
1/2 tsp thyme, crushed (I skimp a bit, otherwise it seems to dominate)
1/8 tsp black pepper
2 C chicken broth
3/4 C milk
1 C frozen peas
2 1/2 to 3 C rotisserie chicken shredded into bite-size pieces
1/4 C snipped fresh parsley
1 pkg of refrigerated biscuits

1. In a saucepan, cook onion and celery in the butter till tender. This may take a while but I have better luck getting the celery tender here than later. Once the celery is tender, stir in the carrots and allow to soften for a few minutes.

2. Stir in flour, salt, thyme, and pepper.

3. Add chicken broth and milk all at once.

4. Stir in frozen peas, chicken, and parsley. Cook till thickened and bubbly.

5. While the mixture is cooking, place biscuits on a baking sheet and cook according to packaging. Once cooked through, allow to cool and then cut into bite-sized pieces (I do 2 vertical and 2 horizontal cuts per biscuit).

6. Pour mixture into a shallow 2 qt dish.

7. Place biscuit pieces on top. Place in 350 degree oven for about 10-15 minutes till hot and bubbly.

Hope you like!