Wednesday, April 22, 2009

Chicken Pot Heaven

I've been looking for a good chicken pot pie recipe that is family friendly, easy and large enough to feed our family. I found one. It's not necessarily very quick, but could be if you had leftover chicken or cooked it the night before. I love to buy the roasted chickens at Costco and depending on what I make I can sometimes get 2 meals out of it.

Filling:
3 Cups chicken broth
3/4 C. minced onion (I used the dry onions from the cannery but only did about 1/3 C)
1/2 C. chopped celery
2 C. sliced carrots
1 C. frozen peas
1 C. frozen green beans
3 C. cooked and chopped chicken
Salt and pepper to taste
1/2 C. water
1/3 C. flour

Bring the broth to a boil. Add the carrots, celery and onions, reduce heat & simmer until tender. Add the peas & beans and cook until warmed through.

In a separate bowl mix the water & flour until the lumps are gone. Add it to the vegetable mixture. Stir occasionally until it's thickened up. Add the cooked chicken.

Put in a casserole dish. Put in a 400 degree oven (covered) while you mix up the biscuits.

Biscuits
2 C. flour
1/2 tsp salt
1/2 TBL dried dill (or 1 TBL fresh dill) *but this is totally optional.
2 tsp baking powder
1/2 c. cold butter
3/4 c. milk
Mix the dry ingredients and the cut in the butter until the mixture is crumbly. Add the milk and stir just until mixed. Roll dough to 1/2" thickness on floured surface. You can cut out biscuits and place on top of chicken mixture OR I just put the dough on the entire casserole dish, trimmed any excess, and then scored the dough into 12 squares so I could just dish out squares after it was cooked.

Bake uncovered for about 20 minutes until the biscuits are browned.

The dough is so flaky and yummy. You can ad hoc the veggies. We didn't have green beans (although I could have opened a can and cut them up a little), and you can add other veggies that your family likes.

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