you can make this as often as you want.”
Like I said, very subtle…
Let’s make a Pot Pie.
serves approximately 6-82 pounds of chicken breast, cooked & cubed or shredded
One onion chopped finely
2 t. minced garlic
1/4 cup flour or gluten free flour blend
2 cups of natural chicken broth
3 cups of milk (I like to use whole milk for this recipe, but you don’t have to)
1/2 t. celery seed
dash of pepper to taste
2 pound bag of frozen mixed vegetables, steamed until crisp tender
Dry biscuit mix, enough for one dozen biscuits (I use King Arthur Gluten Free Baking Mix)
and ingredients to make your biscuits that will go on top.
Preheat oven to 375*
Grease or spray a large casserole dish or 13″ x9″ baking dish, put cooked chicken in
baking dish and set aside. In a large saute pan, melt butter, add onion and garlic, being
careful not to burn, saute until they are translucent and done. Shake flour and celery seed
over the butter and onion mixture, continue stirring, and slowly add broth. Bring to a boil
(it will begin to thicken quickly) and use wooden spoon to break apart any lumps of flour.
Reduce heat and add milk, allowing mixture to come to a low boil slowly, stir often to
avoid scalding. Once mixture has thickened, pour over chicken in the baking dish.
Add steamed vegetables to the baking dish and fold together to mix the chicken, cream
base and vegetables together well. In a small mixing bowl, prepare your biscuits according
to the directions, and instead of using a biscuit cutter, just drop them over the top of the
casserole in rounded tablespoon-fulls. I usually end up with 3 or 4 across and 4 or 5 down.
Bake about 20-30 minutes, depending on your oven. Remove from oven when the biscuits
are golden and sauce if bubbly around the edges. Allow dish to sit for about 10 minutes
This also makes a great freezer meal, just freeze the cooled mixture after stirring the
vegetables into the chicken and cream sauce. To prepare, thaw out, add biscuits and
bake as usual.
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