Chicken Pot Pie

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Chicken Pot Pie
Chicken + chicken stock + refrigerated biscuit dough

Here's proof that a whole chicken is the gift that keeps on giving: with some seriously basic ingredients (and a couple of hours' brining time), you can have a twist on chicken pot pie that rivals a from-scratch version. Start by mixing 3/4 cup kosher salt with a quart of cold water. Place a three- to four-pound chicken in a large bowl and pour the brine over it. Cover and refrigerate for four hours, then remove the chicken from the brine, pat it dry with paper towels and roast it in a 400-degree oven for one to one-and-a-half hours (the internal temperature should be 165). Let the chicken cool, then pull off the meat, shred it with two forks and combine it with two cups of chicken stock in a casserole dish. Lay biscuit-dough rounds on top, and bake at 350°F for about 15 minutes, until biscuits are done.