Monday, March 22, 2010

Chicken Pot Pie

My Chicken Pot Pie is easy as, well, pie.

2 C Chopped Chicken Breast
1 T Olive Oil
Salt and Pepper to taste
2 T All Purpose Flour
2 C Chicken Broth
1 t Poultry Seasoning
3 C Frozen Mixed Vegetables

Drop Biscuits:
1 2/3 C All Purpose Flour
1 T Baking Powder
1/2 t Salt
1/3 C Vegetable Oil
2/3 C Chicken Stock

Cook the chicken in the oil.
Whisk the flour, broth, and poultry seasoning in a small bowl. When the chicken is done, add the flour mixture to the pan and bring to a simmer for the "gravy" to thicken. Add the vegetables, stir well.

Pour this mixture into a round casserole dish. If you think the gravy is too thin, you can add more flour (whisk another Tablespoon of flour with 1/4 C water or chicken stock, pour it into the mixture, stir and bring to a boil). Preheat oven to 425 degrees and prepare biscuit topping below.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk the oil and chicken stock. Add the chicken stock and oil to the flour and mix until the dough comes away from the sides of the bowl. Using a small icecream scoop or two spoons, dip the biscuits onto the top of the chicken mixture.

Cook in a preheated oven for 20 minutes or until the tops of the biscuits are brown. Serve!

No comments:

Post a Comment