Here is the recipe for the easy chicken pot pie my daughter had...I forgot to get this past weekend when I was down there so she took it to work and scanned it and sent it. It did not state how much flour to use to thicken the butter/broth mixture. Also, she made almost double the recipe and we had to bake longer. We don't know if it was due to the fact that she made more or what--after the biscuits were brown, we laid aluminum foil over top of them to prevent them from burning.
Easy Chicken Pot Pie
1 bag Bird's Eye frozen vegetables
1 cup Bird's Eye white pearl onions (we decided we would have liked them better quartered)
4 cups cubed cooked chicken
3 TBS butter
3 cups low fat chicken broth
1/2 cup low fat half-n-half cream
salt and pepper to taste
pinch nutmeg
1 package refrigerated buttermilk biscuit dough
2 TBS parsley, chopped
Preheat oven to 400 degrees. Place veggies in 2 qt. backing dish.
Spread chicken over veggies. In a small saucepan melt butter over medium heat, add flour, beat til smooth. Whisk in chicken broth, cook until thickened and sauce comes to a boil. Add cream and cook for one more minute. Season with salt, pepper, and nutmeg. Pour sauce over chicken and veggies. Separate biscuits and place over sauce. Sprinkle parsley over biscuits. Bake 18-20 minutes until biscuits are brown and sauce is bubbling.
Rose *thank you* for the recipe, sounds yummy. You have been a busy gal as I read your blog...and I love the pics of the kitties...they are adorable! It seems better when possible to have kitty sibblings...they can be best buds, and not lonely! Very cute pictures of them!
ReplyDeleteI was hoping you seen the recipe...we really did like it. But like I say, we definitely had to bake it longer, and I cannot remember just how long. But she did make double.
ReplyDeleteOh, and the kitties--they are still the light of our life. They are the first thing my DH looks for after he gives me a kiss when he comes home from work. The boy is almost double the size of the girl!