The other day, I actually wandered away from Pinterest while looking for a recipe! It was really because I was searching for something so general: recipes with shredded chicken. So I hit up Google, found Mom’s by Heart’s post for 40 Recipes for Shredded Chicken and promptly put it on Pinterest. 🙂 I bought a family-sized flat of chicken drumsticks last week that were about to go bad, so I cooked them all in the crock pot when I got home and then shredded the meat and tossed it in the refrigerator. We’ve been eating out of that for a few days now, and I was running out of ideas. When I saw the recipe for Easy Pot Pie, I knew it was just what I was looking for.
I ended up deviating from the original recipe quite a bit, due to a lack of ingredients and my need to “play” with recipes and make them my own. I am quite pleased with the outcome, and there’s a TON of filling still left over! The boys thought it was cool to eat out of individual ramekins. This will come together in less than 30 minutes and is a great way to get your veggies, too!
Easy Pot Pie
- 2 tbsp butter
- 4 tbsp flour
- 1 cup heavy cream
- 2 ounces cream cheese
- 1/2-1 cup stock (I used leftover turkey stock from Thanksgiving, but chicken would be fine)
- 1-2 cups shredded chicken
- 1 can mixed peas and carrots
- 1 can new potatoes, diced
- 1/4 cup onion, chopped
- 1 can cream corn
- 1 tbsp garlic powder (I prefer fresh, but I was out, so powder filled in for me) 🙂
- Salt and pepper to taste
- 1 can Flaky biscuits
- In a large saucepan, combine butter and flour , stirring constantly, until mixed and lightly browned
- Slowly add heavy cream, cream cheese and stock. Continue to cook and stir until thickened.
- Add chicken, peas and carrots, potatoes, onion and cream corn.
- Add spices to taste and cook for 5 minutes, stirring occasionally.
- Spoon into ramekins- don’t overfill, or you’ll have a mess!
- Cut biscuits into strips and weave on top of mixture to make a crust.
- Bake at 350° for 18-20, until bread is golden and mixture is bubbly.
- Note: it will now be as hot as the surface of the sun, so DO NOT hand your kids the ramekins straight from the oven! I popped mine into the freezer for about 5 minutes to make them tolerable. 🙂
As you can see, it’s very easy to adjust this recipe to include your favorite vegetables, change the stock to cream ratio, or choose a different kind of crust. I used cream cheese and cream corn because the recipe from Moms by Heart called for FOUR CUPS of heavy cream and I only bought one. Oops. I was completely satisfied with the creamy consistency of mine, so save yourself some money and some calories, too. 🙂 My husband commented more than once that it was a delicious meal. Winner!