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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A variation on chicken pot pie. Great cool weather comfort food. A scratch recipe-my own creation. Ingredients:
1 chicken breast (cooked, diced) |
1 cup carrot (cooked diced) |
1/2 cup corn (cooked) |
1/2 cup peas (cooked) |
1/2 cup green beans (cooked, diced) |
2 cups milk |
2 tablespoons vegetable oil |
5 tablespoons flour |
2 chicken bouillon cubes |
1 teaspoon garlic powder |
2 teaspoons basil |
1 teaspoon black pepper |
2 cups flour |
6 tablespoons vegetable shortening |
1 teaspoon salt |
2 teaspoons baking powder |
2/3 cup milk |
Directions:
1. Filling preparation- In a large pot add 2c milk and 5 tbs flour and whisk until smooth.
2. Add oil.
3. Put on medium heat and stir constantly with Whisk until thickened.
4. Add chicken, vegetables, and spices.
5. Simmer on low for 10 minutes while preparing biscuit dough.
6. Biscuit preparation: Preheat oven to 450°.
7. In a mixing bowl combine 2 cups flour, baking powder 1 tsp salt and shortening until it is a crumb texture.
8. Add milk and work to make basic biscuit dough.
9. Put filling in an 8 cup casserole.
10. Roll out dough to shape/ size of casserole, dough should just fit inside top.
11. Deep score dough into six equal parts.
12. Place casserole in oven on foil for 20 minutes (will bubble over).
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