Chicken Pot Pie

Getting use to the new normal?! We are keeping busy but last I heard this quarantine situation may last another 12 weeks. I really am not sure we can last 3 more months…even if we do, not sure our economy will be able to hand it.

Ingredients:

For Filling:

• Chicken (leftover or if you must cook it up; thighs are preferable for tenderness but breast works)
• 1/2 cup butter
• 2 cups white mushrooms, sliced
• 2 medium onions, finely chopped
• 3 stalks of celery, sliced
• 3 tbsp flour
• 2 cups of chicken broth
• 2/3 cup milk
• Salt and Pepper

For Biscuits:

• 2 cups of flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 1 stick (1/2 cup) unsalted butter, cold
• 3/4 cup of half and half (or milk)
• 1/2 cup parsley, chopped

Instructions:

1. Preheat oven to 425 degrees F.
2. Butter a large baking dish and set aside. (or use PAM)
3. For the filling, melt butter over high heat, add mushrooms, onions and celery and cook for about 6 minutes or until mushrooms are brown.
4. Lower heat and sprinkle with flour; cook for 1 minute
5. Stir in the chicken broth and bring to a boil (until thickened)
6. Stir in the milk and cook until thickened again (about 1 minute)
7. Add chicken and season (obviously this is left over otherwise cook chicken)
8. In a bowl, mix flour, baking powder, salt and sugar
9. Cut in the butter until pea-sized.
10. Add chopped parsley and milk or cream.
11. Do not overmix
12. Drop in spoonfuls over chicken
13. Bake for 20-30 minutes
14. Serve hot and Enjoy

Annette’s Review

 This is one of my go-to meals especially when it is cold and or raining out.  It tastes delicious.  When I made this one, I used chicken breast but definitely prefer it better when I use chicken thighs.  It is delicious..   Those biscuits on top make it for me! I also have added carrots in the past but they are not necessary.  This is easy to make and tastes great!

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