October 6, 2013

Chicken Pot Pie

This recipe is an easy addition to any fall or winter repertoire! You can make it ahead and freeze it, and you can put any vegetables or type of meat you like. Ingredients are interchangeable.

1 cup of chicken broth
1 cup of milk
1 heaping tablespoon of flour
1 cup shredded chicken
3 cups of frozen mixed vegetables
1 potato, diced small
1tsp garlic salt
pepper to taste

Biscuit topping:
2 cups all purpose flour
1 heaping tablespoon baking powder
1/4 cup butter, cold, diced small 
3/4 cups milk
1 tsp parsley flakes

 In a large bowl, mix all filling ingredients. Spread into an 8x8 baking dish that has been sprayed with cooking spray. Easy enough, right?

For the biscuit topping combine flour, baking soda, parsley, and diced butter. Stir in milk. Spread over the top of the filling mixture.

Bake at 350 for 1 hour. Allow to sit for 10 minutes before serving. Serves 4-6.

No comments: