Chicken Pot Pie Casserole for Two
It makes a beautiful meal for two or a delicious meal for one to eat right now, popping the remaining half into a freezer container to take out and enjoy at a future date.
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
Chicken Pot Pie Casserole for Two
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1/4 tsp fine sea salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp summer savory (can use marjoram)
- 1/4 tsp thyme
- 1/4 tsp parsley flakes
- 3/4 cup (180ml) whole milk
- 3/4 cup (180ml) chicken stock
- 1 cup (140g) diced cooked chicken meat
- 1 cup (142g) cooked mixed vegetables (I used carrot, peas, corn, green beans, swede and shelled edamame)
- 1 cup (140g) plain all purpose flour
- 1/2 TBS sugar
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ice cold buttermilk
- 4 TBS butter, melted
- butter to brush on top
- Melt the butter for the sauce in a saucepan. Whisk in the flour. Cook for one minute and then add all of the herbs and seasonings, combining well. Slowly whisk in the milk and chicken stock.
- Cook, whisking constantly, until the mixture bubbles and thickens. Keep warm.
- Preheat the oven to 425*F/220*C/gas mark 7. Butter a small casserole dish. (Mine is a shallow 6 by 8 inches in size.)
- Toss the chicken and vegetables together in the casserole dish.
- Sift the flour together with the sugar, salt, baking powder, and baking soda into a bowl. Stir together the cold buttermilk and melted butter. Add this all at once to the flour mixture. Stir until the mixture pulls away from the side of the bowl and the flour is incorporated. The dough should be stiff and not wet. If it is add more flour (1/2 TBS at a time).
- Tip out onto a lightly floured surface. Knead gently a couple times and then pat out into a small rectangle, 1 1/2 -2 inches tall, and 4 inches or so square. Cut into four squares using a very sharp knife.
- Pour the hot sauce over top of the chicken and vegetables in the casserole dish allowing it to sink through to the bottom.
- Place the biscuit squares on top of the filling and brush lightly with butter.
- Place the casserole dish on top of a small baking tray and pop into the preheated oven.
- Bake for 20 to 25 minutes until the filling is bubbling and the biscuits are golden brown.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2022/05/chicken-pot-pie-casserole-for-two.html
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