Sunday, November 11, 2007

Old Fashioned Chicken Pot Pie

This is a recipe that I got a while back from my friend Ally. She posted one of my recipes on her blog, and since we just had this last night and it was (again) a big hit, I thought I would post it. It's fairly quick and simple.

Old Fashion Chicken Potpie

1-1/2 cups fresh mushroom *
1 cup fresh carrots *
1 small onion *
1/3 cup butter
1/3 all purpose flour
1-1/2 cups chicken Broth
1 1/2 cups milk
4 cups cooked chicken breast
1 cup frozen peas *
1t salt
*Just a note....I use whatever vegetables I have on hand. Last night we had onions, julienned carrots, broccoli and green beans in it. That's what I had, so that's what we used!

In a large saucepan,saute the mushrooms,carrots and onions in butter until tender; sprinkle with flour.Graduallly stir in broth and milk until blended. Bring to a boil; cook for 2 mintues or until thickened. Add chicken, peas, corn and salt; heat through. Pour into a greased shallow 2 1/2 qt baking dish. Set aside.

Biscuit topping
2 c all- purpose flour
4 t baking powder
2 t sugar
1/2t salt
1/2 t cream of tartar
1/2 c cold butter
2/3 c milk

In a large bowl combine the flour, baking powder, sugar, salt and cream of tatar. Cut in the butter until it resembles coarse crumbs; stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2 in thickness; cut with floured biscuit cutter. Place biscuits over chicken mixture. Bake uncovered at 400 for 15-20 mins or until biscuits are golden.

If you want extra biscuits to eat double to biscuit mix.


Jan Parrish said...

I blogged about you this morning. Stop on over and take a look. :)

Candie said...

Great work.