Jancey's Cooking Corner: Grilled Chicken Pot Pie

Grilled Chicken Pot Pie

Courtesy of John Meadows, Princeton

A pot pie is one of those warm comfort foods that hits everyone just right. From the flaky crust, to the chunks of veggies and meat within its doughy pocket, the pot pie is a classic keeper. One way to take the normal dish and give it a twist is to use grilled chicken. There's something to be said for that little extra touch.

Photo courtesy Taste of Home

Grilled Chicken Pot Pie

3 boneless chicken breasts

Worcestershire sauce

1 cup chicken broth

1 can cream of chicken

1-1/2 cup biscuit mix

1 cup milk

1 can carrots

1 can sweet peas

steak seasoning

Preparation -

Grill the 3 boneless chicken breasts either on an outdoor grill or a Foreman grill. Chop them up and add to a pan on the stove. Douse chicken with Worcestershire sauce over medium heat. Season with a few sprinkles of steak seasoning.

Preheat oven to 350º .

In a greased 3 quart casserole dish, layer chicken, carrots and peas. Mix broth and cream of chicken and pour over layers.

Stir together biscuit mix and milk and pour over casserole.

Bake 30-40 minutes until topping starts to brown.