Welcome to Chicken Pot Pie, My Way. Please be forewarned that there is laziness ahead. Not Sandra Lee laziness (those who watch the Food Network will know what I mean)…but I have included Processed Food in this recipe. If this offends you, head on over to the perfume section of the site and avoid being aggravated.
Disclaimer over, we'll proceed.
I spent 3 years living in Texas and fell in love with Tex Mex flavors. Tonight I had a craving for both chicken pot pie AND enchiladas with salsa verde! So, I made chicken pot pie with a twist. Read on to learn how to make THIS:
I thought that might get your attention.
Start out with this cast of characters:
1 medium onion, chopped
1 cup chopped carrot
1 cup chopped celery
1 jalapeno, diced
1 bunch cilantro
5-6 tomatillos, chopped
1-2 chicken breasts, cut into 1 inch pieces
1 can cream of celery soup
1/2 cup half and half
1 tube buttermilk biscuits
salt and pepper
1. Preheat your oven to 350 degrees. Heat a splash of olive oil in a large saute pan—ideally one that is oven safe. Season the chicken with salt and pepper, then saute until brown on all sides. It should be about halfway cooked. Now remove it from the pan.
2. If necessary, splash more olive oil in the pan. Dump in all your veggies and saute until they're tender-crisp.
3. Put the chicken back in the pan with the veggies. Dump in the can of celery soup and add 1/2 cup of half and half. Stir all around to combine. Then rough chop the cilantro and add that in too.
4. Now pop that biscuit tube—always a traumatic experience for me, because inevitably I have to take a knife and hack at it, whereupon it makes a loud pop and I nearly stab myself when I finally get it open. Lay the nice, pre-made biscuits on top of the veggie-chicken mixture and pop the pan, uncovered, in the oven for about 20 minutes. Watch to make sure the biscuits don't get too brown on top!
5. When it comes out, it should look like this:
On days when I am not being lazy, I make my own biscuit topping. I know that technically this is not a pot pie-thank you-but I like it better than the pie crust version. And I refuse to call it a casserole, because I hate that word. To make this your own, you can alter it however you wish—change the veggies, change the type of soup, change the spices, and alriiiiiiight, if you must you can change the topping into a non-biscuit. Bon Appetit!