Chicken Waffle Pot Pie (For real. You've got to try this one.)
1 ½ c. waffle mix (I made my own from scratch with 1 ½ c. flour and ½ t. baking powder. I would suggest eliminating any extra salt if you are going to also use chicken broth and/or gravy.)
3 T oil
1 c. broth (I used chicken, but vegetable broth could work, too.)
1 c. diced mixed vegetables (I used frozen carrots and peas)
¾ c. finely diced cooked chicken (Canned chicken works well if you are strapped for time.)
Ideas for toppings: butter or gravy (I used country-style gravy from a packet).
Lightly grease and heat the waffle iron. Whisk first four ingredients together. Mix in vegetables and chicken. Pour ¼ cup batter onto each of the small squares of a regular waffle iron— or ¾ c. on a Belgian waffle iron—and close the lid. (However, your waffle iron might have different instructions; go with what works for you.) Cook until golden brown, or as directed on iron (I found that four minutes was adequate). Top with a dollop of butter or gravy.
Servings: I was able to get 8 regular-sized waffles from my recipe.
As I was searching for a good recipe, I came across the most bizarre recipe… ever. Chicken on a waffle iron? It seemed so… blasphemous... not to mention weird. But I think I like culinary blasphemy: it was super fast, super cheap, and super good. If you have kids, they’ll go for this one, but then my husband had seconds, so I suppose kids and husbands will like it. And chefs and anyone who likes waffles. So pretty much everyone. This is a repeat for sure.
It's hard to give this one a traditional score, but if you're willing to impress friends at a brunch, this could be five-star. It's definitely five-star for the convenience and cost, but you could really gourmet-it-up with homemade gravy and fresh veggies.