06 February 2010
Lighter Chicken Pot Pie
I don't own ramekins. I know I should, but I don't. A few years ago, a friend of mine asked to borrow the 6 gorgeous ramekins I had stocked away in the cabinet of kitchen-crap-gathering-dust, and then she moved away rather abruptly and I wasn't able to get them back before a trail of Palouse dust gathered behind her U-Haul.
When the middle of winter blahs take over, I start craving chicken pot pie, and oddly enough, I start thinking about those ramekins. Since my two-person household can rarely finish off a massive chicken pot pie casserole, I've always wanted to make something like this. Since there's no crying over spilled milk (get it? the linked blog is aglassofmilk? I crack myself up), I went ahead and made a whole casserole.
The lucky part is that it was eaten within minutes....the whole thing. The recipe is yet another I adapted from Eating Well, and for convenience purposes (seriously, I had a stack of papers whining at me from my office desk, conveniently located within view of my kitchen--GRADE ME! GRADE ME!), I topped the casserole with store-bought buttermilk biscuits. My heart always flutters when I pop one of those tubes open--it's like Prince Albert in a can. It may be healthier and tastier to follow the homemade biscuit recipe in the original recipe, but as the Pioneer Woman might say about cutting corners on a busy night, it's really the only right thing to do.
Chicken Potpie Casserole
(original recipe at Eating Well)
3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved*
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream**
1/4 teaspoon salt
Freshly ground pepper, to taste
1. Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl.
2. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
3. Top with biscuits and bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
*I used baby bella mushrooms because it's what I had on hand
**I substituted fat free sour cream and it didn't make much difference in consistency