Monday, January 24, 2011

Chicken Pot Pie with Biscuit Topping

1.5 lbs boneless chicken breasts or 4 c. shredded cooked chicken
4 tbls butter
1/2 c. flour
2 c. chicken stock
1.5 c. whole milk
3 tbls sherry
couple drops lemon juice, to taste
salt and pepper, to taste
3 pinches ground nutmeg
2 tbls butter
1 onion, chopped
3 carrots, sliced 1/4" thick
2 celery stalks, sliced 1/4" thick
3/4 c. frozen peas, thawed
3 tbls fresh parsley
Frozen buttermilk or southern-style biscuits

Cook and shred chicken breasts to make 4 cups. Melt 4 tbls butter in large saucepan over med-low heat. Add 1/2 c. flour and whisk until smooth. Cook for 1 minute, stirring constantly. Remove from heat, add 2 c. chicken stock and whisk until smooth. Increase heat to medium, slowly whisk in 1.5 c. whole milk, bring just to a simmer, stirring constantly, and cook for 1 minute. Stir in the chicken and sherry and cook for 1 more minute. Remove from heat and season to taste with lemon juice, salt and pepper, and nutmeg.

In separate skillet, melt 2 tbls butter over med-high heat. Add onion, carrots, and celery. Cook, stirring often until barely tender, for about 5 minutes. Stir the veggies into the creamed chicken mixture along with the peas and parsley. Pour the chicken & veggie mixture into a greased 9x13 pan (or two 8x8). Place frozen biscuits on top of chicken mixture. Bake, uncovered, at 400 degrees until hot and bubbly and biscuits are lightly browned (about 25-35 minutes).

To Freeze: Prepare according to above directions but do not bake. Package frozen biscuits in separate baggie to be placed on top of chicken mixture just before baking (biscuits should remain frozen).

Serving Day: Thaw chicken mixture 24 hours in fridge. Do not thaw biscuits. Remove foil and plastic wrap and place frozen biscuits on top. Bake according to above directions.

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