Chicken Pot Pie
5 Apr 2017 11:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
apollymi posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
lastcraving My co-worker just asked for this recipe, so I'm sharing it with others too. I haven't made it in some time, but the last few times I did make it, it turned out very good.
Ingredients:
In a medium saucepan, melt butter over medium-high heat. Cook celery and carrots until tender.
Heat oven to 375°.
Mix cream of chicken soup and vegetables (with butter) in 2-qt casserole dish. Smooth over the top.
Pull biscuits apart then divide into halves through the width. Place/layer on top of soup mixture.
Cook uncovered for 15 minutes or until crust is as browned as you like.
Can be added:
1.5 to 2 cups of pan-cooked chicken breast, 1 bag (cooked) of frozen mixed vegetables.
For a crust all the way around, use a second can of buttermilk biscuits to make the crust. Butter the pan before placing the biscuits down.
Ingredients:
- 2 10-oz cans cream of chicken soup
- 2 medium carrots, chopped
- 2 medium stalks celery, chopped
- 2 Tbsp onion powder
- 2 Tbsp butter
- 1 can refrigerated buttermilk biscuits
In a medium saucepan, melt butter over medium-high heat. Cook celery and carrots until tender.
Heat oven to 375°.
Mix cream of chicken soup and vegetables (with butter) in 2-qt casserole dish. Smooth over the top.
Pull biscuits apart then divide into halves through the width. Place/layer on top of soup mixture.
Cook uncovered for 15 minutes or until crust is as browned as you like.
Can be added:
1.5 to 2 cups of pan-cooked chicken breast, 1 bag (cooked) of frozen mixed vegetables.
For a crust all the way around, use a second can of buttermilk biscuits to make the crust. Butter the pan before placing the biscuits down.
Creamed Chicken Soup & Buttermilk Biscuits
Here we are: Old-fashioned creamed chicken then buttermilk biscuits.
Ingredients:
Directions:
Melt butter in the top of a double boiler directly over moderately high heat. Blend in flour, slowly stir in broth and cream, and heat, stirring, until thickened.
Set over just simmering water, mix in remaining ingredients, cover and let mellow 10-15 minutes.
Ingredients:
Directions:
Cut shortening into flour. Mix in buttermilk to make a dough. Turn out on floured surface and roll out to about 1/2-inch thickness. Cut with floured biscuit cutter (the top of a jar with a large mouth works just as well) and place on greased pan. Bake at 400° until browned.
For this recipe, you would skip the baking and just put them on top of the pot pie to cook with the pie.
Ingredients:
- 1/4 cup butter or margarin
- 1/4 cup unsifted flour
- 1 cup chicken broth
- 1 cup light cream
- 3/4 teaspoon salt (about)
- 1/8 teaspoon white pepper
- 2 cups cooked chicken meat, cut into bite-size pieces
- 2 Tbsp dry sherry (optional)
Directions:
Melt butter in the top of a double boiler directly over moderately high heat. Blend in flour, slowly stir in broth and cream, and heat, stirring, until thickened.
Set over just simmering water, mix in remaining ingredients, cover and let mellow 10-15 minutes.
Ingredients:
- 2 cups self-rising flour
- 1/3 cup shortening
- 2/3 cup buttermilk
Directions:
Cut shortening into flour. Mix in buttermilk to make a dough. Turn out on floured surface and roll out to about 1/2-inch thickness. Cut with floured biscuit cutter (the top of a jar with a large mouth works just as well) and place on greased pan. Bake at 400° until browned.
For this recipe, you would skip the baking and just put them on top of the pot pie to cook with the pie.
