This deconstructed chicken pot pie is the epitome of comfort food. It was also just about the only way for my mom to get my brother and I to eat peas and carrots in one dish.
As soon as it started freezing at night again, I knew it was time for a recipe like this. This is one of those dishes that I don’t use exact measurements for — it’s all up to personal taste and tasting as you go. Here are some estimates of the process. It’s worth some experimentation
- 3-4 large carrots of any color
- 1 c. peas, preferably fresh
- 1 large russet potato
- 1 yellow onion
- 4 cloves of garlic
- 3 chicken breasts
- 3 large containers of chicken broth
- herbs of your choice — I added fresh rosemary and thyme
- milk or cream
- sharp cheddar cheese
- either butter and flour or cornstarch and water for thickening
- a biscuit of your choice – my mom always made Bisquick biscuits and floated them on top of the soup to bake for about 20 minutes before the dish was done. This time, I used a gluten-free pie crust and crumbled that on top afterwards.
- Rinse, peel, and coarsely chop the carrots, potato, and onion.. Shuck the peas if necessary and set the peas aside. Chop the herbs as necessary
- Brown the chicken breast and cook through until barely pink. At the same time, sauté the potato, carrot, and onion with minced garlic, salt and pepper until al-dente.
- Cut the chicken breast into small, bite-size pieces. Add the chicken, veggies, peas, and herbs to a large pyrex or other baking dish.
- Mix in the chicken broth until the chicken and veggies are well covered. Add about a cup of shredded cheddar cheese and a dash of milk or cream. If you are using flour, make a rue with the butter and flour, and add it to the mixture.
- Bake at 350 for about 25 minutes. If you are adding the bisquick biscuits (made according to packing and cut into shape of your choice), do so after the 25 minutes and bake for another 20 minutes, or according to packing. If you are adding biscuits afterwards, keep baking the chicken soup while you bake the biscuits separately.
- Thicken the soup as necessary. Serve with (optional) bacon bits, more cheddar cheese, and even grilled cheeses.