Chicken Pot Pie
Source of Recipe
pantry challange
Recipe Introduction
I buy the store brand frozen mixed vegetables. I never cook them
beforehand; just dump them straight in from the bag. Two 13 ounce
cans of chicken works very well. I recently ran out of canned
chicken but I had the Tyson's frozen chicken breast cutletts. I
boiled 8 of them in just plain water and then chopped them up and it
works well too. My family likes onion so I put way more than 1/4 cup
it - usually 2 onions. I've recently started adding two cans of
mushrooms too. As for the topping, I've made drop biscuits from
scratch and used that instead of store bought. I've also used Stove
Top Stuffing - I don't remember the whole percentage of water but I
didn't make it exactly like the box directions
List of Ingredients
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 chicken broth
2/3 cup milk
2/1/2 to 3 cups diced chicken
1 can (10 pieces) biscuits - any typeRecipe
Drain peas and carrots; set aside
Melt butter in 2 quart saucepan over low heat
Stir in flour, salt & pepper
Add onion - cook sitrring cosntatnly until mixture is bubbly
Remove from heat and stir in broth and milk
Return to heat and bring to a boil - boil 1 minute
Stir in veggies & chicken
Bake in a 8x11 pan at 400 degress for 30 minutes
Flatten individual biscuits and place on top of mixture and bake for
the amount of time listed on the biscuit label
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