By Ginna Parsons/NEMS Daily Journal
Last Tuesday evening, I had an assignment in New Albany that kept me away from home until almost 7:30. I hadn’t started anything in the Crock-Pot that morning and wasn’t even sure if there were sandwich fixings in the house.
I knew my crew would be hungry when I walked in the door, likely hopping from foot to foot with the perennial question, “What’s for dinner?” only to be followed by, “And when will it be ready?”
I was prepared to take my lumps and order Chinese food from a restaurant around the corner.
But when I opened the kitchen door, the most wonderful aroma greeted me. Mushrooms, white wine, cream sauce … I couldn’t imagine what leftover my husband had dug out of the fridge could smell that good.
And then I realized we weren’t having leftovers at all.
Charlie was in the midst of preparing homemade chicken pot pie.
It was fabulous.
Let me tell you about a few changes he made to the recipe, which is in this month’s issue of Southern Living magazine.
First, he made homemade biscuits. I know. I’m blessed.
Second, he followed a suggestion at the top of the recipe and used the meat from a grocery-store rotisserie chicken. That added a lot of flavor to an already flavorful dish.
And third, for color and added vegetables, he used a whole bag of frozen peas and carrots instead of 1 cup of frozen peas.
This one goes in the keeper file.
Stovetop Chicken Pie
8 frozen buttermilk biscuits
1 small sweet onion, diced
1 tablespoon canola oil
1 (8-ounce) package sliced fresh mushrooms
4 cups chopped cooked chicken
1 can reduced-fat cream of mushroom soup
1 cup low-sodium chicken broth
1⁄2 cup dry white wine
4 ounces reduced-fat cream cheese, cubed
1⁄2 envelope Italian dressing mix (about 2 teaspoons)
1 cup frozen baby peas, thawed
Bake biscuits according to package directions.
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and sauté 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring frequently, 5 minutes or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spoon chicken mixture over hot split biscuits.
Serves 6 to 8.
Ginna Parsons is the Daily Journal’s food/home/garden editor.