Friday, October 26, 2007

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.