I love chicken pie but never seem to make it as often as I would like. This new method of preparing it greatly reduces the preparation time and lets you have the pie in the oven in less than an hour. And if you cook the chicken the day before, it will go even more quickly. You can add any assortment of vegetables you like—I always throw in a handful of frozen peas since they don’t need to be cooked before going into the filling. I like using onion and carrots as the other vegetables, since they can cook right along with the chicken. If you prefer white meat, rather than the all-dark-meat version here, just substitute skinless, boneless chicken breasts for the thighs. The initial cooking time will be about 10 minutes shorter.
Spoon out one of the biscuits onto a warm plate, then serve several large spoonfuls of the chicken, vegetables, and sauce next to it.
Wrap and refrigerate leftovers. Reheat gently at 350°F (180°C) to serve again.
© 2008 Nick Malgieri. All rights reserved.