Post by Jay on Apr 8, 2005 20:39:01 GMT -6
Biscuit-Topped Chicken Pie
Homemade chicken potpie is a great way to make leftover chicken
fabulous. It is easier than you think, and you'll never want frozen
again!
1 1/2 cups chicken stock or canned chicken broth
1 medium carrot, peeled, cut in half lenghtwise
3 Tbs unsalted butter
2 Tbs vegetable oil
1 small yellow onion, peeled and sliced
8 oz white mushrooms, quartered
2 Tbs flour
1/2 cup heavy (whipping) cream
1/2 Chicken, skinned, meat cut into 1/2-inch cubes
1/2 cup minced fresh parsley
8 frozen biscuits
Preheat the oven to 400°F. Set four 12-ounce ramekins on a baking
sheet, or use an 8-cup baking dish about 2-inches deep.
In a 1-quart saucepan, bring the stock or broth to a simmer. Add
the carrots and cook until crisp-tender, about 10 minute. using a
slotted spoon transfer the carrots to a plate and turn off heat
under the stock or broth.
Meanwhile, in a 10-inch sauté pan or skillet, melt the butter with
the oil over medium heat until the butter foams. Add the onion and
sauté until it begins to soften, about 2 minutes. Add the mushrooms
and sauté until they just begin to brown, about 3 minutes more.
Sprinkle the flour over the onion-mushroom mixture and stir to
dissolve. Immediately add the stock or broth, bring to a simmer,
and stir until smooth and thickened, about 2 minutes. Add the
cream, stir to blend, and bring to a simmer. Add the chicken,
carrots, and parsley, bring to a simmer, then add salt and pepper.
Remove form heat.
Divide the chicken mixture among the ramekins or spoon it into the
baking dish. Place 2 frozen biscuits on top of the chicken mixture
in each ramekin, or evenly space them on top of the chicken mixture
in the baking dish. bake for 12 minutes, or until heated through.
Serve immediately.
Servings: 4
Jay
Homemade chicken potpie is a great way to make leftover chicken
fabulous. It is easier than you think, and you'll never want frozen
again!
1 1/2 cups chicken stock or canned chicken broth
1 medium carrot, peeled, cut in half lenghtwise
3 Tbs unsalted butter
2 Tbs vegetable oil
1 small yellow onion, peeled and sliced
8 oz white mushrooms, quartered
2 Tbs flour
1/2 cup heavy (whipping) cream
1/2 Chicken, skinned, meat cut into 1/2-inch cubes
1/2 cup minced fresh parsley
8 frozen biscuits
Preheat the oven to 400°F. Set four 12-ounce ramekins on a baking
sheet, or use an 8-cup baking dish about 2-inches deep.
In a 1-quart saucepan, bring the stock or broth to a simmer. Add
the carrots and cook until crisp-tender, about 10 minute. using a
slotted spoon transfer the carrots to a plate and turn off heat
under the stock or broth.
Meanwhile, in a 10-inch sauté pan or skillet, melt the butter with
the oil over medium heat until the butter foams. Add the onion and
sauté until it begins to soften, about 2 minutes. Add the mushrooms
and sauté until they just begin to brown, about 3 minutes more.
Sprinkle the flour over the onion-mushroom mixture and stir to
dissolve. Immediately add the stock or broth, bring to a simmer,
and stir until smooth and thickened, about 2 minutes. Add the
cream, stir to blend, and bring to a simmer. Add the chicken,
carrots, and parsley, bring to a simmer, then add salt and pepper.
Remove form heat.
Divide the chicken mixture among the ramekins or spoon it into the
baking dish. Place 2 frozen biscuits on top of the chicken mixture
in each ramekin, or evenly space them on top of the chicken mixture
in the baking dish. bake for 12 minutes, or until heated through.
Serve immediately.
Servings: 4
Jay