Sherried Chicken Pot Pie
If any dish screams serious comfort food, it’s Chicken Pot Pie. In this case, Sherried Chicken Pot Pie because I happen to be so in love with Sherry, and it really works here. After you make this once, you’ll be able to make it with your eyes closed. It’s perfect...
Ingredients
Biscuits
all-purpose flour2cups
baking powder2tsp
garlic powder1tsp
sugar1tsp
sea salt1/2tsp
paprika1/2tsp
milk1cup
unsalted butter, melted1/2cup- unsalted butter, melted2tbsp
parsley, chopped1tbsp
sharp cheddar cheese, shredded1 1/2cups
Pie
butter2tbsp
yellow onion diced1/2
chicken, shredded1lb- milk1/2cup
cream of mushroom soup1can
thyme1tbsp
chicken broth48oz
bag frozen vegetables for soup1
sherry1tsp
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Sherried Chicken Pot Pie
- Step 1
Preheat oven to 350 degrees.
- Step 2
Heat butter in a large cast iron skillet over medium-high heat and add onions. Stir, reduce heat to low, and let caramelize for about 5 minutes.
- Step 3
In a mixing bowl, whisk together the soup and milk.
- Step 4
Raise heat to medium-high again and add vegetables, soup mixture, and about half of the broth. Bring to a boil, reduce heat to low, and cover. Simmer on low for about 5-7 minutes. Stir, taste, and add salt and pepper as desired.
- Step 5
Add sherry and add broth as needed to keep the consistency like thick soup. Use all the broth.
- Step 6
In a large bowl, combine the dry ingredients for the biscuits thoroughly, then add the remaining ingredients and combine.
- Step 7
Bake uncovered for 30-40 minutes, until biscuits are slightly brown and the pie is bubbling.
- Step 8
Brush remaining melted butter over biscuits and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If the soup doesn’t thicken up or gets too thin, whisk together 2 tbsp of broth or water with 1 tsp of cornstarch and stir it in while the soup is simmering.
This dish is versatile and can be made with beef instead of chicken or with phyllo dough in place of biscuits.
For a twist, try adding asparagus, artichokes, and lemon in place of the veggie mix.
Leftovers taste great cold and can even be enjoyed for breakfast.
FAQS
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables, but frozen vegetables are convenient and often retain more nutrients.
What type of chicken works best for this recipe?
Any type of chicken works well, including leftover chicken, rotisserie chicken, or even canned chicken.
Can I substitute the cream of mushroom soup?
Yes, you can use cream of chicken soup or make your own creamy base if preferred.
What can I use instead of Sherry?
You can substitute Sherry with white wine or chicken broth for a non-alcoholic option.
Can I make this dish ahead of time?
Yes, you can prepare the filling and biscuit dough in advance. Assemble and bake when ready to serve.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia