Cold day + new baby calves + hungry ranchers + chicken pot pie = happy family! Its still winter, no matter what the Groundhog might predict. And with the family ranchers out in the cold feeding cattle, checking cows, and finding new baby calves, it seems like a long time until Spring. This Chicken Pot Pie is pure comfort food, creamy and hearty with a crunchy biscuit topping.
This is adapted from a recipe from Chef Ali, one of my favorite recipe sources. I added more chicken (1 more cup) and used canned mixed vegetables instead of frozen. Chef Ali's recipe uses a 12 oz. package of frozen baby peas and carrots, thawed. I like mixed vegetables for pot pies and had already bought 2 cans. You could go ahead and use both cans in the mixture, I thought 1 ½ was about right. It did fill the baking dish and spill over, thank goodness for the teflon oven mat! Also, you could bake this in a cast iron skillet or any oven proof skillet. I like to refrigerate leftovers in the baking dish, its harder to fit the skillet in the refrigerator.
And from our KSU food safety specialist, Karen, a bit of history on pot pies: There are many kinds of comfort food. But, the pot pie is one that has quite a history. A basic pot pie consists of a pie crust, poultry or meat, vegetables and gravy. It is a good way to use up leftovers for an easy meal.
Prior to becoming popular in American cuisine in the late 1700s, the pot pie was a very “lively” dish. According to Smithsonian magazine, cooks from the Roman Empire era would sometimes make pot pies with a living bird that would burst through the pie shell when cut and fly out. Surprise! While this would scare any unsuspecting diner, this active meal was still prepared in 16th century England.
Pot pies were also described as “Sea Pie.” This version typically included pigeons, turkey, veal and mutton. The name came from the pie being made aboard ships.
In 1951, the first frozen pot pie was created by the C.A. Swanson company and was made with chicken.
LOADED BUBBLE-UP CHICKEN POT PIE
Ingredients:
4 cups chopped, cooked chicken
10 oz. can Cream of Chicken soup
8 oz. sour cream
12 oz. can evaporated milk
1 ½ cups shredded cheddar cheese
2 Tbs. dry Ranch dressing mix
6 slices bacon, cooked crisp and crumbled
1 ½ can mixed vegetables
12 oz. can refrigerated Grand biscuits (10 count, each cut into 6 pieces)
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine soup, sour cream, evaporated milk, and Ranch mix. When thoroughly combined, stir in chicken, cheese, and bacon. Fold in vegetables.
3. Pour the chicken mixture into a 10-inch baking dish. Dot the top of the filling with the biscuit pieces in a single layer, pressing them down into the chicken filling a bit.
4. Bake the pot pie, uncovered, on the center oven rack for 25-30 minutes or until golden brown on top and hot and bubbly throughout. The temperature should register 160 degrees or higher in the middle of the filling. Let the pot pie rest for 5-10 minutes before serving so the filling can set up a bit.
