I’ve previously mentioned that Sunday is roast chicken night, well 2 people can’t exactly finish 4lbs of chicken, so we usually use the leftovers for chicken salad, casseroles or my favorite – pot pie filling on a biscuit, in our house we call it biscuits & chicken gravy.
This is a very flexible chicken pot pie, but make sure to stick to the basics, and add whatever other ingredients you like. You can make your own biscuits or buy some Pillsbury butter biscuits, they do the trick.
Biscuits Chicken & Veg Gravy – 2 servings
1 1/2 tablespoons butter
2 tablespoons all purpose flour
1/2 teaspoon thyme
1/3 cup white wine
8 ounces roasted skinless boneless chicken, cut into bite-size pieces
1 1/3 cups low-sodium chicken stock
1 1/2 cups total mixed veggies, ie: leeks, carrots, peas, ect
Kosher salt and freshly cracked pepper
Prepare biscuits according to recipe or package instructions.
Melt butter in heavy large saute pan oven medium-high heat, add the flour and 1/2 teaspoon thyme. Stir until combined, and smells nutty, stir in wine. Add the chicken, stock and vegetables. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until broth is thickened, about 8 minutes. Simmer for longer depending on how you prefer the filling. Season to taste with salt and pepper.
Top biscuits with the chicken filling, serve with a simple salad and glass of white wine.