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    Chicken Pot Pie w/ Buttermik Crust

    Source of Recipe

    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




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