Monmouth County Chicken Pot Pie
A hearty chicken and ham pot pie featuring a creamy filling with mushrooms and onions, topped with sweet potato biscuit dough. This comforting dish combines rich flavors and flaky crust, making it perfect for family dinners or cozy gatherings. Delicious and satisfying for all ages.
Ingredients
Instructions
- Place cooked chicken and cooked ham in a 2-quart casserole.
- Combine melted butter or margarine and sifted flour; stir until smooth.
- Slowly stir in chicken broth and light cream.
- Cook the mixture at 200°F, stirring constantly until thickened.
- Add salt, pepper, chopped onion, sliced mushrooms, and cooking sherry to the mixture.
- Pour the prepared mixture over the chicken and ham in the casserole.
- Drop sweet potato biscuit dough by tablespoons around the edge of the hot mixture.
- Bake at 350°F for 45 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using leftover rotisserie chicken or adding herbs like thyme or rosemary to the filling. If you want a healthier option, substitute half-and-half for the light cream, or use low-sodium chicken broth to reduce sodium. You can also swap out the ham for turkey or omit it entirely for a lighter version.
Serving Suggestions
This Monmouth County Chicken Pot Pie is perfect served with a light salad or steamed vegetables for a balanced meal. For a heartier option, consider serving alongside garlic bread or a warm biscuit. It also pairs beautifully with Chicken And Broccoli for a hearty dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F for about 20-25 minutes until heated through. Alternatively, you can microwave individual portions for a quicker option, but the crust may not remain as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Monmouth County Chicken Pot Pie contains roughly 418 calories, with 6g protein, 30g carbohydrates, and 31g fat. It is an excellent source of vitamin C (57% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1190mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this chicken pot pie?
Yes, you can freeze the chicken pot pie before baking it. Wrap it tightly in plastic wrap and then aluminum foil. It can be stored for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
What can I use instead of cooking sherry?
If you prefer not to use cooking sherry, you can substitute it with white wine, apple cider vinegar, or even a splash of lemon juice for acidity. Just keep in mind that the flavor will slightly change, but it will still be delicious.
How do I make this recipe gluten-free?
To make this chicken pot pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Also, ensure that your chicken broth and any other packaged ingredients are labeled gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).