Thursday, September 01, 2005

Chicken Pot Pie with Biscuit Crust

Well, today I decided to make a switch from baking sweets to baking savory. I got this recipe from my cookbook Kitchen Life by Art Smith. It was a very tasty casserole. I used boneless thighs instead of breasts, since I couldn't find any at the neighborhood store. The veggies were still a little crisp. I actually think it would be even better had I used fresh vegetables instead of the frozen variety that it called for. I might add a little more vegetables or chicken next time though because it seemed like it was more sauce than filling. I think it would be a perfect dinner to make on a cold day. It doesn't take that long to make so it is definitely a repeat recipe. My husband said he really liked it especially that the chicken was chunky. I hope someone out there will enjoy this as much as we did.


2 tbs vegetable oil 1 10oz box frozen mixed vegetables,thawed
3 6-7 oz bonesless chicken breasts 3 Cups Reduced sodium chicken broth
cut into 1" pieces 1 Cup regulare or non fat half & half
Salt & pepper to taste 1 Tbsp chopped fresh parsley
3 Tbsp unsalted butter 2 Cups instant baking mix such (Bisquick)
1 small onion chopped 2/3 Cup buttermilk
1 celery rib finely chopped
1/3 Cup plus 2 Tbsp flour

Preheat oven to 350. Heat the oil in the large skilet over medium hih heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook, stirring often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer chicken to a plate.

Add the butter to the skillet and reduce the heat to meium. Add the onion and celeery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkel the flour over the mixed vegetables and mix well. Add the broth and half & half. Bring to a boil, stirring up the browned bits in the pan with a wooden spatula. Cook until the sauce is slightly thikened, about 2 minutes. Stir in the reserved chicken, thawed mexied vegetables, and parsley. Season with salt & pepper. Pour into an ungreased 2 1/2 to 3 quart round casserole.

Mix the baking mix and buttermilk to make a soft, sticky dough. Drop six large spoonfuls of the dough over the chicken mixture. Bake until the biscuits are goldne brown, about 25 minutes.. Serve hot.

Makes 6 servings

Source: Kitchen Life by Art Smith


utenzi said...

Hi Michelle, I'm visiting from Michele.

This doesn't look all that good but I suspect it tastes great. I think I'll make it this weekend since I won't be driving anywhere. :-(

See you later...

J Anderson said...

Michele sent me.

moonbatty said...

Oo, that looks delicious. It's hard to get photos of food that show how good they taste. hehe :) I'll have to try making some of that.

Here via Michele.

Paul said...

You know, if I wasn't already taken, I'd take you, if you weren't already taken.


Laura GF said...

I'm here from Michele's and am I ever glad that I came by! Your site is fantastic and everything here looks delicious. I'm adding you to my bloglines subscription as soon as I'm done here. Thanks for putting together such a wonderful and helpful site!

Pearl said...

With this number of amazing recipes, no wonder I have seen your name around so much in link lists.

kenju said...

I love chicken pot pie, so I might try this one!

Michele sent me.