Chicken Pot Pie* 16 oz package frozen vegetables (I had a carrot, corn, green pea and green bean mix but you can use whatever you like)
* 1 tablespoon butter
* 1 small onion, finely minced
* 1 clove garlic, minced
* 1/2 cup celery, thinly sliced
* 1/2 cup flour
* 3 cups chicken or turkey broth (beef if you want a beef pie)
* 1 cup skim milk
* 1 teaspoon thyme
* 5 to 6 cups cooked and cubed chicken or turkey (you could also do a nice stew beef)
* 1 can jumbo biscuits
1. Cook chicken and set aside to cool for cutting while you make the gravy. Preheat oven to 400 degrees.
2. Melt butter in a medium size frying pan (one with high sides is preferable since you will be adding a lot of liquid. I think you could also do this in a sauce pan easier, I kept sloshing out onto the cook top.) Add onion, garlic and celery and saute for about 2 minutes or until the garlic is soft. Add flour and then gradually stir in chicken broth and milk. Add thyme and cook until thick, stirring constantly.
3. Spray a casserole dish with spray. I dumped the frozen vegetables in and then poured the gravy on top. I then cut my chicken and added it before gently stirring to mix it all up. You may want to add some salt and pepper, I did.
4. Finally, place the biscuits on top and bake for 20 minutes until biscuits are brown. (I did this and it came out beautifully, however, when we went to eat it the biscuits were really doughy on the bottom. I would suggest that you either precook the biscuits and add to the top before serving, or cook for 10 minutes and then flip the biscuits over so they will be cooked all the way through. This time I flipped them and put them back in the oven as a whole dish, but next time I'm going to cook them separately.)
* 1 tablespoon butter
* 1 small onion, finely minced
* 1 clove garlic, minced
* 1/2 cup celery, thinly sliced
* 1/2 cup flour
* 3 cups chicken or turkey broth (beef if you want a beef pie)
* 1 cup skim milk
* 1 teaspoon thyme
* 5 to 6 cups cooked and cubed chicken or turkey (you could also do a nice stew beef)
* 1 can jumbo biscuits
1. Cook chicken and set aside to cool for cutting while you make the gravy. Preheat oven to 400 degrees.
2. Melt butter in a medium size frying pan (one with high sides is preferable since you will be adding a lot of liquid. I think you could also do this in a sauce pan easier, I kept sloshing out onto the cook top.) Add onion, garlic and celery and saute for about 2 minutes or until the garlic is soft. Add flour and then gradually stir in chicken broth and milk. Add thyme and cook until thick, stirring constantly.
3. Spray a casserole dish with spray. I dumped the frozen vegetables in and then poured the gravy on top. I then cut my chicken and added it before gently stirring to mix it all up. You may want to add some salt and pepper, I did.
4. Finally, place the biscuits on top and bake for 20 minutes until biscuits are brown. (I did this and it came out beautifully, however, when we went to eat it the biscuits were really doughy on the bottom. I would suggest that you either precook the biscuits and add to the top before serving, or cook for 10 minutes and then flip the biscuits over so they will be cooked all the way through. This time I flipped them and put them back in the oven as a whole dish, but next time I'm going to cook them separately.)
A nice yummy salad to go with it.Servings: 12-14, 252 calories, 8 g fat, 280 mg sodium. (does not include salad with dried cranberries and croutons) My variation on the Set for Life recipe on page 169.
1 comment:
That salad looks so good!
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