Two weeks ago I featured the Pioneer Woman’s macaroni and cheese. This week, I was craving my take on chicken pot pie, but I decided to use the Pioneer Woman’s cheese sauce. Yum, yum, yum.
4 tablespoons butter (.25 cents)
1/4 cup all-purpose flour (.10 cents)
2 1/2 cups whole milk (.50 cents)
2 heaping teaspoons mustard (more if desired) (.02 cents)
1 egg, beaten (.10 cents)
1 cup of cheese, grated (.50 cents)
1/2 teaspoon salt (more to taste)
8 oz. frozen mixed veggies (.50 cents)
2 large chicken breasts, cooked (1.99)
1 container large biscuits (1.49 for a tube of 8, but only used 4–.75)
Cook frozen veggies as instructed on package. (I boiled mine for 3 minutes and then drained.)
In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt.Add salt. Taste sauce and add more salt as needed! DO NOT UNDERSALT.
Shred cooked chicken and put in cheese sauce along with cooked veggies. Stir together and place in a 2 qt. pan coated with non stick cooking spray.
Cook in the oven at 375 for 15 minutes. The refrigerated biscuits can cook right along side on a baking sheet.
Scoop up and put a biscuit on top. (You could cook the biscuits right on top of the chicken mixture, but they tend to get soggy this way, and we don’t like soggy biscuits.)
Cost = 4.72 to serve 4.