Friday, January 15, 2010

Way Easier than Chicken Pot Pie

I made this last night for dinner. It's one of our staples, as it is quick, easy, and only involves a few ingredients, all of which can be frozen/kept in the pantry. It also uses the stove top more than the oven, which makes it quicker and more energy-efficient (I think) than traditional pot-pie. Don't be intimidated by the words "home-made biscuits" if that's not your thing; biscuits are probably the easiest thing I've ever baked (and I'm not a baker, by any means).

Another note: The portions on this recipe are very forgiving. We usually use one chicken breast (for the 2 of us) and lots of veggies (and we always end up with some leftovers), but if you prefer it the other way around or need to feed a larger crowd, feel free to play with the amounts until it looks/feels right.

Without further ado, I present:

Inside-Out Chicken Pot Pie

Filling

-- 1 chicken breast, cut into 1-inch cubes (can also use leftover chicken from roast, rotisserie, etc.)
-- 1 can cream of chicken soup (I have also used a can of chicken broth, plus a little flour to thicken)
-- frozen mixed vegetables
-- salt, pepper, dried parsley, etc.

1. Brown chicken in large skillet (with onions, garlic, salt/pepper, whatever you like)
2. Add soup and veggies; season to taste. Cover.
3. Simmer (somewhere between med. and low) until soup has thinned a bit and veggies are cooked.
4. While simmering, prepare biscuits.

Biscuits (Home-made!)
(taken from The Joy of Cooking)

-- 1 3/4 cups all-purpose flour
-- 1 T. baking powder
-- 1/2 t. salt
-- 4-6 T. chilled butter/shortening (DO NOT use margarine)
-- 1 cup milk

1. Preheat oven to 450.
2. Sift together first 3 ingredients.
3. Cut in butter, until the size of small peas. (Can use a pastry cutter; I find my hands to be very effective, which might also give the kids something to do.)
4. Make a well in the center. Add the milk all at once.
5. Stir 30 secs.-1 minute, until combined.
6. Drop biscuit-sized dabs of dough onto an ungreased baking sheet; bake 12-15 minutes (until lightly browned)

Serving: Place 2 or 3 (depending on appetite) biscuits on each person's plate; spoon filling on top. Can sprinkle cheese on top, if desired. Mmmmmm.

1 comment:

MVB said...
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