Ingredients
- 1 cold, cooked chicken
- 1 diced Vidalia onion
- 4 diced cloves garlic
- 1 small rep, yellow and orange pepper each diced
- Any leftover cooked vegetables, diced
- 1/2 stick unsalted butter
- 3 tablespoons all purpose flour
- 1 1/2 to 2 cups milk....1%, 2% or whole
- 2 cans Pillsbury Biscuit Dough
- salt and pepper to taste
Recipe Description
Everyone loves Chicken Pot Pies! With the cold weather months fast approaching here on the North East Coast, individual pot pies are perfect for lunch or dinner. This recipe uses any leftover vegetables you have in the fridge and all the chicken that you may have left after making a roast chicken. You can buy a rotisserie chicken from your local market and use that, too!
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Recipe Directions
Preheat oven to 350 degrees.Shred all the meat from the chicken and place in a large bowl. In a large skillet, saute onion in olive oil. When translucent add peppers and garlic. Cook all for another 8 to 10 minutes. Place vegetables in bowl with chicken. You can add any leftover vegetables you have in the fridge at this point, making sure they are cut into bite size pieces. Add butter to skillet and melt. Add flour and using a whisk cook until thick and lightly browned. Add 1 1/2 cups of milk and continue stirring with whisk until thickened. If it becomes too thick add another 1/2 cup of milk. Add sauce to bowl with vegetables and chicken. Add a teaspoon of salt and half a teaspoon of freshly ground pepper.
Lightly spray individual size casserole dishes with cooking spray. Divide mixture among dishes. Place biscuit rounds on top of each dish. They don't have to perfect or even! Sprinkle the tops with salt and freshly ground pepper and bake for 20 minutes.......Enjoy!
