Pot Pie (Chicken & Biscuits) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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fast, easy & delicious, comfort food Ingredients:
1 rotisserie-cooked chicken (cooled) |
4 cups chicken broth |
4 tablespoons butter |
4 carrots (sliced) |
3 ounces mushrooms |
1 zucchini (sliced) |
1 cup chopped onion |
1/2 cup flour |
1 tablespoon flat leaf parsley |
1/2 tablespoon thyme |
1/2 tablespoon tarragon |
fresh ground pepper |
2 cups flour |
1 tablespoon baking powder |
1 teaspoon sugar |
1 pinch salt |
1/2 cup unsalted butter (cold,sliced) |
1 teaspoon grated lemon zest |
3/4 cup milk |
Directions:
1. Shred chicken(set aside).
2. Melt butter in 9 cast-iron skillet, med. heat.
3. Add carrots, mushrms., zucchini, salt, cook til light brn (4min).
4. Add onions(cook 1 min).
5. Stir in flour (1 min).
6. Pour in broth, whisk til boils, reduce heat & simmer uncovered til thick(3 min).
7. Stir in chicken, remove from heat.
8. add parsley, thyme & tarragon & fresh grnd pepper.
9. preheat oven to 450*
10. whisk flour. b.pwdr, sugar & salt in lg. bowl.
11. Use fingers to rub 3 T butter til mix is sandy.
12. Work in rest of butter til it forms pea-size pieces.
13. Stir lemon zest into milk & stir into the flour mixture to make soft dough.
14. Turn on lightly floured surface.
15. pat into 1/2 thickness
16. cut in circles or tear in pieces.
17. Bring chick. mixture to simmer.
18. lay biscuits on top.
19. brush w/milk.
20. Put skillet in oven til golden brn.(20 min)
21. Let rest 5 minute.
22. ENJOY!
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