For Filling
1 (10oz) package of frozen mixed vegetables
1/3 cup butter
1/3 cup flour
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken broth
2/3 cup milk
2 1/2 to 3 cups chicken, cooked and cut up
Rinse vegetables in cold water to separate; drain. Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper; cook, stirring constantly until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425.
For Crust
2 (9 inch) pie crusts
OR
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tbs. sugar
½ cup butter
2/3 cup milk
If using pie crusts: Roll 2/3 of the pastry into 13 inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into 11 inch square. Place square over filling. Turn edges under and flute. Bake about 35 minutes until golden brown.
If using other ingredients: Mix flour, baking powder, salt, and sugar. Cut in 1/2 cup butter. Add 2/3 cup milk. Add more flour if needed until dough is stiff, but still sticky. Pour filling into a 9x11 casserole dish. Take dough mixture and form 6-8 biscuits and place on top of filling. Bake for 20-30 minutes until biscuits are golden brown.
Submitted by Shanae
skip to main |
skip to sidebar
The Recipe Roundtable is intended to be an ongoing collection of tried-and-true recipes submitted by people who are interested in sharing and discussing cooking ideas. If you are looking for something to make for dinner on any given day, have a recipe you would like to share or have a cooking question, this is the place.
2 comments:
I made this for dinner tonight. It went together very easily and pretty quickly once the chicken was cooked. I used the biscuit topping instead of the pie crusts. The biscuits themselves were quite good--I used buttermilk instead of regular milk (everything else the same) and I think they were delicious. Overall, the dish reminded me of those little pre-made chicken pot pies you can buy, which were one of my favorite things as a kid. My kids ate this but didn't love it. It had fairly good flavor. However, I will say that I probably won't make it again, mainly because I have another chicken pot pie recipe that, while being more labor and time-intensive, has all fresh ingredients and also includes Italian sausage, both of which make a much better pie. But for a quick weeknight dinner, it wasn't bad. I'll be happy to eat the leftovers for lunch tomorrow.
I just wanted to update and say this was delicious as leftovers--better than the first day. I think that will put it back in my list of recipes.
Post a Comment