I had a reader request to post the Chicken Biscuit Pot Pie recipe from this book, that I mentioned in this menu plan. We tried these for the first time last week and they're definitely going to be a staple in my menu plans from now on. I have to say up front: I don't usually follow recipes very closely. In this case, the recipe called for onion, carrots and celery which I didn't have on hand, so I just ended up using some frozen peas, carrots and green beans. I also didn't have white wine, so I used more chicken broth. I just pour things in the pot until they look right to me. Feel free to experiment.
Here's what I used:
A package of biscuit dough
4 tbsp. of butter
6 tbsp. of flour
1 1/2 c. shredded cooked chicken
1 1/2 c. chicken broth
1 c. frozen peas and carrots
Salt and pepper
Bake the biscuits according to directions. While they're baking, melt the butter in a sauce pan (not too hot). Slowly mix in the flour. Cook this for a few minutes. The flour and butter should form a thick paste. After the paste forms, start slowly adding in your chicken broth (and a little white wine if you want). You want it to be the consistency of the filling for chicken and dumplings. Some people like this thick and some like it runny, so go with your own taste. Next, add in your shredded chicken and frozen veggies. Cook those until everything is warmed through. Take a taste and season with salt and pepper to your liking. Finally, take your cooked biscuits, split them in the middle, and put the bottom half on your plate or bowl. Spoon in your filling, and cover with the biscuit top. Enjoy!
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