Thursday, October 28, 2010

Quick Chicken Pot Pie

Today I decided to convert many of my recipe card, scrap paper, and computer printed recipes to My Demy.  It takes time, but it is so worth it.  If you didn't get a chance to see my post on my new kitchen gadget, check it out here.

So for tonight I was inspired to make Quick Chicken Pot Pie which was on a tattered and stained recipe card.  It was a family favourite when my kids were growing up, and I pleased the family again tonight by making it.

It's simple to make and simple comfort food.

Chicken Pot Pie - Serves 6
Carrot and potato simmering away

Add chopped onions to carrots & potato

Meanwhile cook the chicken
Cut butter into the dry ingredients
Add milk and stir to make soft dough

Add condensed soup, stir and add to casserole dish

Pinch off dough and 'plop' on top to cover

Bake ... but don't burn top  :o)
Quick Chicken Pot Pie

1 medium carrot

1 medium potato
1/2 cup frozen peas
1 small onion
1 can mushroom or cream of chicken soup
2 cups cooked chicken - chopped
1. Chop carrot and potato and cook in small amount of salted water until tender — about 10 minutes
2. Add peas and onions and cook a few more minutes
3. Do not drain, add mushroom soup and meat. Heat through
4. Pour into greased casserole
5. Spoon biscuit mixture evenly over top
6. Bake uncovered at 425 F for 20 – 25 minutes

Biscuit Topping

2 cups flour
2 tbsp sugar
1 tsp salt
4 tsp baking powder
1/2 tsp cream of tarter
1/2 cup butter or margarine, cold
1 cup cold milk

1. Mix together first 5 ingredients
2. Cut in butter. Stir in milk

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