Wednesday, December 28, 2005

This Chicken Pot Pie recipe is so's better than a frozen one you might buy at the supermarket! You can either buy precooked, cut chicken (like from Perdue) or you can use three boneless chicken breasts. Just bring a can of chicken broth to boil in a pot, add chicken breasts and reduce heat to simmer for 12 minutes. Dice when the chicken is cool. I think it tastes a little better when you use fresh chicken, but either way it's still a nice alternative to the pre-made pies!

Chicken Pot Pie
2.5 cups cooked, diced chicken breast
1.5 cups frozen peas & carrots
1/4 cup yellow onion
1 can cream of chicken soup w/ herbs
1 cup buttermilk biscuit mix
3/4 cup milk
1/4 cup shortening

Combine chicken, and veggies in casserole dish. In seperate bowl whisk soup and add milk until desired consistancy is achieved. Pour soup over chicken/veggies and mix together.

In another bowl, whisk biscuit mix, milk and shortening until well blended. Spoon over chicken + veggie mixture until completely covered.

Bake at 375 for 45 minutes. Let cool for 10 minutes before serving.

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