Chicken Pot Pie With Ham and Cheddar Biscuits

Chicken Pot Pie With Ham and Cheddar Biscuits

With kids in college and running around for both  mid school and elementary school, dinners are becoming one dish entrees.  One of my favorites to make is Chicken Pot pie.  Not only is it a great way to use up leftover chicken, you have your meat and veggies all in one dish. Leftovers (if there are any)  reheat great.
I like pot pies that have a filling loaded with meat and veggies in a nice thick sauce.  A pie crust topping is fine but I prefer a flaky biscuit crust.
As some of you know, I  get a lot of my recipes from "Southern Living" magazine.   My favorite recipe for Chicken Pot pie comes from  this magazine.  I made some modifications to the original recipe.  I used onion powder instead of chopping a large onion and I used finely chopped black forest ham instead of bacon.
The filling is made with lots of chicken, mushrooms, hash browns, carrots, and peas.  All these delicious ingredients are then mixed together in a creamy flavorful sauce.  The filling is topped with flaky cheesy biscuits.  The recipe makes about 15 biscuits.  I only used 12  for the topping so I froze the others to enjoy later. Bake and serve.   You have a very tasty and satisfying meal to serve your family.

Chicken Pot Pie With Ham and Cheddar Biscuits
Adapted from Southern Living Magazine

Ingredients:
1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/1/2 teaspoons Creole seasoning
3 tablespoons butter
1 1/2 tablespoons onion powder
1 (8 ounce) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small peas
1/3 cup chopped fresh parsley
1/2 cup cold butter
2 cups self-rising flour
3/4 cup shredded sharp Cheddar cheese
1/4 cup finely chopped Black Forest Ham
2 tablespoons chopped fresh chives
1 cup whipping cream
2 tablespoons butter, melted

Directions:

1. Prepare Filling:  Preheat oven to 425 degrees F.  Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute.

2.  Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly.  Remove from heat and stir in Creole seasoning and onion powder.

3. Melt 3 tablespoons butter in a large Dutch oven over medium-high heat; add onion and mushrooms and saute 10 minutes or until tender.  Stir in chicken, next 4 ingredients, and sauce.  Spoon filling into a lightly greased 13x9-inch baking dish.

4. Place flour in a medium mixing bowl.  Grate the butter (1/2 cup) into the flour and incorporate with your fingertips.  The mixtures will resemble small peas.  Add cheese, ham, chives, and whipping cream, stirring just until dry ingredients are moistened.

5. Turn dough out onto a lightly floured surface and knead lightly 3 or 4 times.  Roll or pat dough to a 3/4-inch thickness; cut with a 2 1/2-inch round cutter. About 12-15 biscuits.
6. Bake Chicken Pie filling at 425 F for 15 minutes.  Remove from oven and arrange biscuits on top of hot chicken mixture.  Bake 25 to 30 minutes or until biscuits are golden brown and chicken mixture is bubbly.  Remove from oven, and brush biscuits with 2 tablespoons melted butter.

Makes 6-8 servings

Dinner is Served

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