Tasunkawitko's House Chicken Pot Pie
Ronâ€[emoji]8482[/emoji]s Notes: My son, Billy, and I came up with this as a way to use up some left-over chicken that I had smoked the day before. This stuff tastes GREAT and is so easy that a kid in junior high can make it. The smoke-permeated chicken provides a great aroma that brings images of bacon in a cast-iron skillet over a campfire, but the chicken inside is lean, juicy and full of flavor. This is an easy and satisfying go-to dish that will make a well-balanced meal. If you donâ€[emoji]8482[/emoji]t have smoked chicken, use regular chicken and enjoy!
• 2-3 Tbsp. butter or margarine
• 1 onion, diced
• 4 cloves garlic, diced fine
• 1 large or two standard-sized envelopes of chicken gravy (an equal amount of gravy in a can or jar would be fine)
• 3-4 cups smoked chicken, cut into bite-sized cubes and pieces
• 2 cans of your favorite vegetables, or a combination, drained (an equal amount of frozen veggies would be even better!)
• 2 tsp. your favorite seasoning or herb/spice mix (or a little salt-n-pepper)
• 2 nine-inch pie crusts (or make your own)
• 2 cans biscuits (or make your own dough)
• 1 egg, beat with a fork, for brushing
• A couple of handfuls of shredded cheddar (or your favorite) cheese
Preheat your oven to 375 degrees. SautÃ[emoji]169[/emoji] the onion and garlic in the butter until they are translucent, then add the chicken to heat it up and blend the flavors. Add the vegetables and seasoning to the sautÃ[emoji]169[/emoji] pan and heat the mixture through. At the same time, you should be preparing the gravy so that it can simmer on low and thicken up a bit.
Spray the bottoms of two pie pans with Pam or other cooking spray and line them with the pie crusts. Divide the mixture equally into each pie pan, then do the same with the gravy over the top of the chicken and vegetables. Spread the filling if necessary to reach the corners and edges of the crusts.
Open the cans of biscuits and flatten each one slightly as you lay them out across the top of the filling the same as you would line pepperoni around on a pizza. Donâ€[emoji]8482[/emoji]t worry if there are a few small holes in the topping here and there as these holes will allow steam to escape. If any pie crust is sticking up from the sides of the pan, fold it in toward the biscuits. Brush the beaten egg across the biscuits and around the edges of the topping to seal. Sprinkle the cheese across the top.
Bake for 30 minutes or until the biscuits and cheese are a rich, crusty brown (usually about five minutes after you think theyâ€[emoji]8482[/emoji]re done). Remove the pies from the oven, allow to set for 5 minutes, and then dig in. There should be plenty left over for lunch the next day.
Ronâ€[emoji]8482[/emoji]s Notes: My son, Billy, and I came up with this as a way to use up some left-over chicken that I had smoked the day before. This stuff tastes GREAT and is so easy that a kid in junior high can make it. The smoke-permeated chicken provides a great aroma that brings images of bacon in a cast-iron skillet over a campfire, but the chicken inside is lean, juicy and full of flavor. This is an easy and satisfying go-to dish that will make a well-balanced meal. If you donâ€[emoji]8482[/emoji]t have smoked chicken, use regular chicken and enjoy!
• 2-3 Tbsp. butter or margarine
• 1 onion, diced
• 4 cloves garlic, diced fine
• 1 large or two standard-sized envelopes of chicken gravy (an equal amount of gravy in a can or jar would be fine)
• 3-4 cups smoked chicken, cut into bite-sized cubes and pieces
• 2 cans of your favorite vegetables, or a combination, drained (an equal amount of frozen veggies would be even better!)
• 2 tsp. your favorite seasoning or herb/spice mix (or a little salt-n-pepper)
• 2 nine-inch pie crusts (or make your own)
• 2 cans biscuits (or make your own dough)
• 1 egg, beat with a fork, for brushing
• A couple of handfuls of shredded cheddar (or your favorite) cheese
Preheat your oven to 375 degrees. SautÃ[emoji]169[/emoji] the onion and garlic in the butter until they are translucent, then add the chicken to heat it up and blend the flavors. Add the vegetables and seasoning to the sautÃ[emoji]169[/emoji] pan and heat the mixture through. At the same time, you should be preparing the gravy so that it can simmer on low and thicken up a bit.
Spray the bottoms of two pie pans with Pam or other cooking spray and line them with the pie crusts. Divide the mixture equally into each pie pan, then do the same with the gravy over the top of the chicken and vegetables. Spread the filling if necessary to reach the corners and edges of the crusts.
Open the cans of biscuits and flatten each one slightly as you lay them out across the top of the filling the same as you would line pepperoni around on a pizza. Donâ€[emoji]8482[/emoji]t worry if there are a few small holes in the topping here and there as these holes will allow steam to escape. If any pie crust is sticking up from the sides of the pan, fold it in toward the biscuits. Brush the beaten egg across the biscuits and around the edges of the topping to seal. Sprinkle the cheese across the top.
Bake for 30 minutes or until the biscuits and cheese are a rich, crusty brown (usually about five minutes after you think theyâ€[emoji]8482[/emoji]re done). Remove the pies from the oven, allow to set for 5 minutes, and then dig in. There should be plenty left over for lunch the next day.
