Pot Pie.......
The Filling......................
1 Carrot , diced
1 cup of sugar snap peas
1 1/2 tablespoons of butter
1 small red onion , chopped ( Or Vidalia )
1/4 cup flour
1/4 teaspoon salt
fresh ground black pepper
3 boneless , skinned chicken thighs cut into bit size pieces
1 1/2 cup of chicken broth
1 teaspoon minced fresh dill
Drop Biscuits
1/2 cup flour
1/8 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon sugar
2 tablespoons butter cut into small pieces
3-4 tablespoons milk
1. Place the carrot in a small sauce pan , add water to cover it and heat to boiling, Cook till tender , about 5 minutes. Add sugar peas cook 5 more minutes , remove from the heat. ( This could be bypassed , see cheating at the bottom)
2. Melt the butter in a large sauce pan , add the onion and cook till tender. Combine the flour , salt , pepper in a plastic bag , add the chicken chunks, shake to coat the meat.
3. Add the chicken to the sauce pan. Brown the chicken. Sprinkle the left over flour in the pan, stirring the mix while adding the chicken broth. Add the dill and pepper to taste, cook over low heat , stirring until thicken. This is the sauce for the potpie.
Spoon the chicken mix into a deep 9 inch baking dish.
4. Heat the oven to 425 degrees.
For the drop biscuits , combine the flour , salt , baking powder and sugar in a bowl. Stir well . Cut in the butter to form small chunks. Stir in enough milk to form a wet batter. Drop biscuits by a rounded tablespoon into a circle around the rim of the baking dish.
Bake about 20 to 25 minutes OR until the biscuits are golden brown and the chicken mix/filling is bubbling.
Cheating .....................
( Or cheat and use a package of the Jiffy Buttermilk Biscuit Mix ,The just add water one )
Sugar snap peas , or regular peas , broccoli , cut up green beans...just about anything can be used. Plus the meat does not have to be chicken.
Some diced celery and bell pepper would not hurt anything , saute them with the onion.
Even the little 8 oz cans of vegetables ( drained) could be used (they are one cup ) and added after the meat and sauce is done.
Chuck.
PS. Trying it tonight with Beef , since we have Chicken a lot.
The Filling......................
1 Carrot , diced
1 cup of sugar snap peas
1 1/2 tablespoons of butter
1 small red onion , chopped ( Or Vidalia )
1/4 cup flour
1/4 teaspoon salt
fresh ground black pepper
3 boneless , skinned chicken thighs cut into bit size pieces
1 1/2 cup of chicken broth
1 teaspoon minced fresh dill
Drop Biscuits
1/2 cup flour
1/8 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon sugar
2 tablespoons butter cut into small pieces
3-4 tablespoons milk
1. Place the carrot in a small sauce pan , add water to cover it and heat to boiling, Cook till tender , about 5 minutes. Add sugar peas cook 5 more minutes , remove from the heat. ( This could be bypassed , see cheating at the bottom)
2. Melt the butter in a large sauce pan , add the onion and cook till tender. Combine the flour , salt , pepper in a plastic bag , add the chicken chunks, shake to coat the meat.
3. Add the chicken to the sauce pan. Brown the chicken. Sprinkle the left over flour in the pan, stirring the mix while adding the chicken broth. Add the dill and pepper to taste, cook over low heat , stirring until thicken. This is the sauce for the potpie.
Spoon the chicken mix into a deep 9 inch baking dish.
4. Heat the oven to 425 degrees.
For the drop biscuits , combine the flour , salt , baking powder and sugar in a bowl. Stir well . Cut in the butter to form small chunks. Stir in enough milk to form a wet batter. Drop biscuits by a rounded tablespoon into a circle around the rim of the baking dish.
Bake about 20 to 25 minutes OR until the biscuits are golden brown and the chicken mix/filling is bubbling.
Cheating .....................
( Or cheat and use a package of the Jiffy Buttermilk Biscuit Mix ,The just add water one )
Sugar snap peas , or regular peas , broccoli , cut up green beans...just about anything can be used. Plus the meat does not have to be chicken.
Some diced celery and bell pepper would not hurt anything , saute them with the onion.
Even the little 8 oz cans of vegetables ( drained) could be used (they are one cup ) and added after the meat and sauce is done.
Chuck.
PS. Trying it tonight with Beef , since we have Chicken a lot.