Baking, cooking, warming up the house, eating yummy food… Can you think of a better way than to spend a wintery spring day? Yes we woke up to spring and by the end of devotions there were two inches of snow on the ground. I’ve said it before and I’ll say it again, Minnesota has no seasons.
Here’s a family favorite recipe that can be prepared two ways – either as chicken pot pie with pie crust on top or chicken and biscuits with biscuits on top.
Chicken Pot Pie
Prepare pie crust or biscuits. Set aside.
1/3 cup butter
1/3 cup onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup milk
2 cups cubed chicken, cooked
2 cups frozen mixed vegetables, thawed or combination of similar fresh veggies that you have on hand (be sure to cook them with the onion and butter if they are fresh)
Heat oven to 350°F.
In large saucepan, melt butter over medium heat. Add onion (and fresh veggies if using); cook 3 minutes, until tender. Stir in flour, salt and pepper. Gradually stir in broth and milk, until mixture is bubbly and thick.
Stir in chicken and mixed vegetables. Remove from heat.
I like to use a single crust on top. If you prefer a bottom and top crust, be sure to place the bottom in a 9 inch pie plate first. Pour filling in, then top with another crust.
Bake at 350 for 20-25 minutes.
If using biscuits, pour filling in a 9 x 9 pan or comparable deeper dish then drop spoonfuls of dough on so that the top is covered.
Bake at 350 for 20-25 minutes, basically until center biscuits are browned and are not doughy. *I have found that setting aside about four biscuits worth and cooking separately makes a better biscuit to filling ratio. You can always make them smaller if you have more than four people to feed.
Note: Eliminate extra dishes and make the filling in an oven-able pan.