Leftover Chicken Pot Pie
If your family is like mine, finding creative ways to use leftovers is a must! This recipe is enough to feed two adults and one child. It can easily be doubled to make enough for more people.
1 cup leftover cooked chicken (cut into bite sized pieces)
2 cups frozen vegetables (we use peas, carrots, corn and pearl onions)
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
4 uncooked biscuits
Heat oven to 350 degrees.
Melt butter in a medium size pan and then whisk in the flour. Cook on medium for a few minutes, whisking constantly until the roux is smooth and has darkened slightly in color. Whisk in the chicken stock slowly until fully incorporated and there are no lumps. Reduce heat to low and whisk regularly until thickened. Add the chicken and vegetables.
Pour mixture into small casserole dish. Cut each of the uncooked biscuits in half and arrange all on top of the mixture. Cook for 15-20 minutes until biscuits are golden brown.
