Chicken Pot Pie Quick and Easy

During the hectic holiday season I like to cook once and eat twice for less stress. Now we all know that one recipe doesn't put a meal on the table every day, just sayin'.

Here is how Quick and Easy recipes can give you healthy meals when time is short.

Do the big prep, cook one recipe and turn it into two or three different meals. The bonus is that you have now taken your leftovers to a new level.

I made a huge pot of fresh chicken soup. I'm sure everyone has a recipe for chicken soup and most families love it on cold damp days.

I added twice the amount of carrots and celery and also added chopped swiss chard (you any greens or other veggies you prefer).

Since I knew I was going to make chicken pot pie with leftovers I wanted to be sure I added enough vegetables. Soup is so flexible you can add your family favorites.

Here's how I put it all together in one afternoon Quick & Easy style. First roast 2 very large chicken breasts. While the chicken is roasting cut all the veggies and make the soup.

When the chicken has cooked slice the chicken and divide it so that there is enough for the soup, pot pie, a Quick & Easy pasta dish with chicken and veggies. If there is any chicken left you can make chicken salad sandwiches or chicken fajitas for lunch.

Below is a chicken pot pie using the leftover chicken soup. You don't need to make a pie crust topping if time is limited. I made a cheddar cheese biscuit topping. Very easy.

Chicken Pot Pie - Quick and Easy
Ingredients:

• 4 cups vegetables from the soup & 1-2 cups of soup
• 1 1/2 TBLS. flour butter for roux
• 1 cup frozen peas if not included in your soup
• chopped mushrooms (4-5 large criminis)
• chopped fresh parsley
• salt & pepper

Directions:

1. In a medium size pot add the vegetables with some of the soup on medium heat and add any additional vegetables if necessary (I used peas and mushrooms).
2. In a small saucepan make a roux with the butter and flour - melt the butter and add the flour stirring constantly for about 30-45 seconds. Add in 1 cup of soup stir well just to blend and then add it all to the larger pot with the vegetables.
3. Stir the vegetable mixture well and heat until the mixture lightly thickens - approx. 5-8 minutes.
4. Add the mixture to a small baking dish or small aluminum pie plate and top with the biscuit mixture (Biscuit recipe below).
5. Bake in a 350 degree oven for 15-20 minutes or until the biscuit topping is cooked.

Cheddar Biscuit Topping
Ingredients

• 2 cups flour
• 3 tsp. baking powder
• 2 TBLS. butter or shortening
• 1/4 tsp. salt
• 1/2 cup cheddar cheese grated
• 2/3 cups milk
• 2 tablespoons butter or margarine

Directions

1. Mix together the flour, baking powder and salt with a fork to blend. Cut in the butter with the fork or your hands and gently mix into the flour. The flour should resemble a sand-like texture.
2. Stir in the grated cheese. Add in the milk and stir well.
3. Use a spoon to scoop out the dough and place on top of the pie. Cover the top of the pie with the biscuit topping.
4. Bake 15-20 minutes or just until the biscuit topping is cooked.

Quick & Easy TIPS:

#1. Use cream of mushroom soup for the pot pie and save time not making a roux.
#2. If needed use any frozen vegetables you have to add to the pot pie.
#3. Use crescent roll dough or refrigerator biscuits for the pot pie topping if you have them available.