Chunks of chicken breast, sweet corn. and potatoes in a cheese sauce are topped with cheddar-garlic biscuits to make these delicious pot pies. While I used these individual stoneware bowls to prepare and serve, this particular recipe would also work as a single large casserole-style presentation.
Prep time: 20 minutes
Cooking time: 30-45 minutes
Servings: 4-5
Filling Ingredients:
3 cups milk
1 lb chicken breast cut into 1/2" chunks (about 2-3 boneless, skinless half-breast pieces)
2-3 medium potatoes, peeled and diced
1 -1/2 cups whole kernel corn (frozen or canned, if using canned, be sure to drain well)
1 cup shredded cheese (Cheddar or Mexian blend work best) halved.
1 tsp chicken base (or 1 chicken boullion cube)
1/4 tsp garlic salt
1 tsp granulated onion
1/4 tsp ground white pepper
1/4 cup powdered cheese sauc
2-3 Tbsp grated Parmesan cheese
1-3 dashes Tabasco (to taste)
salt and black pepper to taste
Biscuit Crust: (Note- for a shortcut, you can use a packaged mix such as Bisquick cheddar-garlic packaged biscuit mix instead)
1 1/2 cups all-purpose flour
2 1/2 tsp Baking Powder
1/2 tsp salt
3 Tbsp Butter or Shortening
1/2 cup milk
1/2 cup shredded cheddar cheese
1 tbsp garlic powder
pinch Black pepper
To Prepare:
for Filling- (Note: may be prepared ahead of time)
Sautee the chicken breast in a medium sauce pan with 1 tsp or so olive oil or vegetable oil. add in the garlic salt, chicken base (or boullion cube) granulated onion, and white pepper. Reduce heat to medium low, and add the diced potatoes, 1 cup of milk, and just enough water to cover ingredients. Return to a simmer, then in a separate bowl, whisk the powdered cheese sauce mix and parmesan cheese into 2 cups milk until smooth. Reduce heat to low and stir the milk/cheese sauce mixture into the chicken and potatoes. Return to a simmer, stirring constantly, about 5 minutes, or until sauce begins to thicken. Remove from heat and stir in about half of the shredded cheese until melted thoroughly. Adjust for seasoning, adding a dash or two of Tabasco sauce, as well as salt and pepper. Set aside to cool.
Preheat Oven to 350 degrees
In a medium mixing bowl add the flour, baking powder, salt, pepper, and garlic powder and stir until well combined, next, stir in the butter or shortening, combining until well incorporated. Next, stir in the shredded cheese, and add the milk. Stir to combine into a soft dough and set aside*. To assemble the pot pies, lightly smear butter or oil around the edges of 4-5 individual 16 oz rammekins or one 9" round casserole dish. Ladle in enough of the Cheesy Chicken filling to fill each dish about 3/4 full and top with an even layer of shredded cheese. Drop biscuit dough by 1 Tbsp scoops on top of the cheese and filling to cover (about 3-4 biscuits per individual dish). Place baking dishes on a cookie sheet and bake 30-35 minutes or until the tops are golden and the filling bubbling hot. Remove from oven and allow to cool for 5 minutes before serving.
*If using ready to mix packaged biscuit mix, follow the package directions
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