I’ve blogged chicken pot pie before. I just reread that post to remember what I said about CPP so I don’t repeat myself. Turns out it was a lot less about how I feel about CPP and a lot more about my brain matter on the kitchen walls. So let’s delve into how I feel about CPP this time.
CPP is one of the many foods Jason introduced me to. Sure, I’d heard of it and even had the frozen meal-in-a-box version a time or two as a kid. Which is probably how I got the impression it consisted of cardboard, salted paste and brown peas.
Jason always talked about how much he loved CPP. So at one point, when my personality that actually likes my husband and wants to be nice to him was in charge (her name is Jessica and she might be a Stepford wife) I decided to give CPP the old college try.
That was when my love affair with CPP began. Turns out it’s kind of super awesome. If CPP was a man instead of a meal, he would be tall and broad shouldered with sideburns and sparkling green eyes. He would prefer cold weather and sitting by the fireplace drinking whiskey on the weekends. He would know exactly what to do about the raccoon who gets into the garbage cans and would quickly jump out of bed in the middle of the night to investigate a strange noise. CPP is the kind of man you want to have around.
My only problem with CPP during the week is that he’s a little bit high maintenance. There’s just a lot of steps and mixing and dough involved. Sometimes you just need a slightly more modern version of the comforting mountain man.
That’s how I came to today’s recipe. It’s basically a one-pot CPP with biscuits on top instead of pie crust. It has all the home-style goodness and comfort of an individual CPP, but way less mess and fuss. It’s perfect for a weeknight dinner. I still hold a torch for the original individual CPPs, but this is a good substitute that involves far fewer exploding heads.
|Easy Deconstructed Chicken Pot Pie||
- 2 boneless skinless chicken breasts, chopped
- 3/4 yellow onion, chopped
- 4 small white potatoes, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, diced
- 3/4 cup frozen peas
- can of cream of celery soup
- 2 cups of chicken broth
- 1 container of uncooked biscuits
- 2 tablespoons butter
- Preheat oven to 350 degrees.
- Melt butter in a large dutch oven pot on stove top at medium. Add onions and garlic to butter. Saute for 4 or 5 minutes until veggies are fragrant.
- Add raw chicken to pot. Saute for 7 or 8 more minutes until chicken is no longer pink.
- Stir in potatoes, carrots, celery, soup and broth. Bring to a boil. Salt and pepper mixture. Cover and put in the oven for one hour.
- Remove pot from oven. Stir in frozen peas. Bake an additional 10 minutes uncovered.
- Take pot out again and place uncooked biscuits on top of mixture. Return to oven 20 more minutes or until biscuits are brown.