Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Chicken Pot Pie w/ Buttermik Crust


    Source of Recipe


    meals.com

    12 ounces fresh boneless, skinless chicken breasts

    3 cups water

    2 medium potatoes, cut into 1/2-inch cubes

    1/2 cup chopped celery

    1 MAGGI Chicken Bouillon Cubes

    1 package (10-oz.) frozen mixed vegetables

    4 tablespoons butter, divided

    2 tablespoons flour

    1 cup 2% milk

    1 teaspoon poultry seasoning

    1 can (4-oz.) sliced mushrooms, drained

    1 cup flour

    1 teaspoon baking powder

    1/4 teaspoon salt

    1/2 cup buttermilk

    Preheat oven to 350F. Spray a 2-quart casserole dish with vegetable cooking spray.

    In a medium saucepan combine chicken breasts and water. Bring to a gentle boil and simmer until done, about 15 minutes. Remove chicken from pan, reserving broth. Shred chicken when cool enough to handle; set aside.

    Add potatoes, celery and bouillon cube to reserved broth; bring to a boil and simmer for 12 minutes, or until vegetables are tender. Stir in frozen vegetables; set aside.

    In a heavy saucepan melt 2 tablespoons butter over low heat; add 2 tablespoons flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick. Remove from heat and stir in poultry seasoning.

    In a large bowl combine shredded chicken, vegetables, sauce and mushrooms. Spoon into prepared casserole dish and set aside.

    In a small bowl combine 1 cup flour, baking powder and salt. Cut in remaining 2 tablespoons (cold) butter with a pastry blender until the mixture resembles coarse meal. Stir in buttermilk until just mixed. Spoon the biscuit dough in lumps over the chicken mixture.

    Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

    Serving Size: 6



























 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |