August 22, 2009

Quick Bite: Chicken Pot Pie

It's August and I'm home baking chicken pot pies and reading books (this is after a summer morning Runyon Canyon hike--my first). I know, I know...very unseasonal, but I am also the girl to wear a sweater in July. That being said, don't overlook this recipe. It's delicious, serves a crowd and can be cooled down and eaten without breaking a sweat. Most importantly, by the time winter rolls around, you'll have perfected your own recipe for this classic. This one is a combination of many I've found, but I stuck to the Trader Joe's drop biscuit recipe as an easy substitute for a crust. And hey, I plan on getting out of this hot kitchen for an evening bike ride, but dinner was stupendous!

Ingredients

Filling
4 cups chicken, cooked and chopped
4 carrots, chopped
4 celery stalks, chopped
1 yellow onion, chopped
6-7 small red potatoes, chopped
12 white mushrooms, sliced
1/2 bag frozen peas
1/2 stick butter
1/2 cup all-purpose flour
2 cups chicken broth
2 cup milk
1 packet of Trader Joe's savory chicken concentrate or one cube of chicken bouillon

salt & pepper to taste

Cheddar Drop Biscuits
3 3/4 cups of Trader Joe's baking mix
1/4 cup of softened salted butter
1 1/2 cups of cold milk

Preheat oven to 350°F. Saute onion, celery, carrots and potatoes in butter for 5 minutes. Add mushrooms, chicken and frozen peas and sautee for another 5 minutes. Add flour to sauteed mixture, stirring well. Combine broth, savory chicken concentrate and milk. Gradually stir into vegetable mixture. Add salt and pepper to taste. Cook over medium heat stirring constantly until thickened and bubbly. Pour into a 9 x 13" baking dish. Then, make the drop biscuits by mixing the ingredients into a bowl until a a lumpy dough is formed (don't mix too much). Using spoon, add drop biscuits on top (12 biscuits total). Bake in the oven for 30 minutes or until golden brown. Serve (all year)!

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