Chicken Potpie with Cheddar Biscuit Topping

I hear it’s pretty cold out there. With impending snow, me and 99% of the rest of the city’s population went grocery shopping this morning. My usual grocery store’s parking lot was just mayhem. Close parking spots were not to be found and shoppers struggled to reach their cars while pushing their shopping carts through the thick, wet snow. I don’t typically mind parking far away and walking the extra steps, but I just knew that I would not be able to push my cart all the way back to my car if I did.

After a bit of a meltdown, I left. I had nearly resigned myself to a week of take-out food, when I instead decided to go shopping at Whole Foods instead. Normally I don’t do my weekly shopping there because frankly I just can’t afford it. Whole Foods is reserved for special items I can’t get at my usual grocery store (and for their wine bar!). But it was so worth the extra money this week to not have to deal with a snow-covered lot (thank you, Whole Foods, for clearing your lot in such a way that I can push my cart to my car!) and insane crowds. Plus shopping at Whole Foods is just fun. I have to control myself.

After I returned from grocery shopping and carried in the final bag of food, the huz said, “lock and bolt the door and hunker down for the rest of the weekend.” Oy.

Anyway, on the topic of coldness and food, I have the perfect solution. Hopefully you have a stocked pantry or access to a grocery store during this blizzard. (Or live someplace warm like smart people.) Because you should make this comfort food.

Chicken Potpie with Cheddar Biscuit Topping

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This recipe, from Taste of Home, has just enough shortcuts to make it accessible to busy cooks, but still contains just enough whole, real food ingredients that make me feel good about eating it.

To begin, add the first nine ingredients to a large pot. First, a bag of frozen broccoli and cheese sauce.

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Next, condensed soups. I was thrilled to find these organic Pacific condensed soups at Meijer! I recognize all of the ingredients which is refreshing for a condensed soup. But use whatever brand you like.

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Four cups of cooked, cubed chicken. (Thanks, huz, for being my hand model.)

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Also add: cubed potatoes, sour cream, frozen peas, chicken broth, and black pepper, and bring to a boil.

Then pour the stew into a greased baking dish.

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Before baking the potpie, mix baking mix (such as Bisquick) with shredded cheese (heck yes, I shred my own), milk, and melted butter to prepare the biscuit topping.

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Spoon the biscuit topping over the filling. If you can resist eating it. I have a strange love of raw biscuit dough. (And pie dough!) Like even more than for raw cookie dough. I know. I’m weird.

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After baking, uncovered, for 40-45 minutes, the stew will be bubbling around the edges of the dish, and the biscuit topping will be lightly browned. Mmm!P1130222

I just want to take a bite out of this picture. NOM.

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I must make this again soon! This dish turned out wonderfully and I wouldn’t change anything in the original recipe. It is terrifically comforting, home-y, and delicious.

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Stay warm out there!

Coffee cup

Chicken Potpie with Cheddar Biscuit Topping

Recipe from Taste of Home

IINGREDIENTS:

  • 4 cups cubed cooked chicken
  • 1 package (12 ounces) frozen broccoli and cheese sauce
  • 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 medium potatoes, cubed
  • 3/4 cup chicken broth
  • 2/3 cup sour cream
  • 1/2 cup frozen peas
  • 1/4 teaspoon pepper

TOPPING:

  • 1-1/2 cups biscuit/baking mix
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup 2% milk
  • 3 tablespoons butter, melted
Directions:
  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving. Yield: 9 servings.

My rating: 8.9/10 noms

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4 thoughts on “Chicken Potpie with Cheddar Biscuit Topping

  1. Thanks, Megan! You just gave me the perfect idea for Chinese New Year’s Eve. We are having a Taiwanese visitor for dinner that night, and she’s requested American food. I happen to have a box of Bisquick in my cupboard. (I splurged on it at Jason’s, a grocery store in the basement of the Taipei 101 building that caters to foreigners who are missing MUST-HAVE items). Anyway, your recipe looks PERFECT for what I was thinking. THANKS! :-)

  2. Pingback: The Last Two Weeks and The Week Ahead: 4/6/14–4/12/14 | Meg Goes Nom Nom

  3. Pingback: Dinner Meal Plan for April 13-19 + Weekly Recap | Meg Goes Nom Nom

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