When preparing meals, finding the ingredients is often the hardest part.
Perhaps the grocery store is out of something so you have to venture to another store to find it, perhaps even multiple stores.
What if I were to tell you there is a recipe that can be made with ingredients you likely have sitting in your pantry? Does that sound too good to be true?
Well, I can assure you it is not.
There is a recipe that my family uses somewhat frequently, chicken pot-pie.
Now, you can use fresh chicken, however, in keeping with the shelf-stable ingredients, we used canned chicken.
The meal is versatile in its serving size as well. As with most recipes, it can be adjusted up or down. It can feed a family or it can be a personal pot pie.
The last touch is we make our pot pie in a cast iron skillet. You may remember one of my earlier columns wherein I talked about the skillet pizza I love to make. So, if you think you are beginning to notice a trend, you wouldn’t be wrong.
The skillet helps get that crispy texture of the crust that just can’t be replicated, at least not that I have found.
The ingredients combine to form a delicious, creamy filling that pairs very nicely with the flaky crust.
All together, this dish is easy to make, and it is also perfect for the cooler weather that is approaching.
HOMEMADE CHICKEN POT PIE
Ingredients
10 ounce can chicken
10.5 ounce can cream of chicken soup
14.5 ounce can mixed vegetables
1 teaspoon soy sauce
½ teaspoon onion powder
¼ teaspoon black pepper
1 ½ cup biscuit mix
¾ cup water
Directions
■ Preheat the oven to 375 degrees Fahrenheit.
■ Combine the chicken, vegetables, cream of chicken soup, onion powder, black pepper and soy sauce in a bowl and mix together. Pour the mix into the skillet.
■ Mix the biscuit mix and water together to make a shaggy dough.
■ Drop the dough by spoonfuls onto the filling in the skillet.
■ Spread gently to cover.
■ Bake for 25-30 minutes, until the crust is brown.
■ Let it rest for five minutes before serving.
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