Tuesday, April 20, 2010

Tasty Tuesday - Cheater Pot Pie & LINKY PARTY

Tasty Tuesday
Welcome to another week of Tasty Tuesday here at The Youngn's!

Please link up your recipe at the bottom of the page. You can post a link to a recipe on your blog or anywhere else. In the title of your link, please leave your name too (especially if it's not a blog post) so I know who it came from :)

Also, feel free to grab my Tasty Tuesday button, it's on the left side, near my other button.
This week's recipe is from Taste of Home. In general, I don't like the Taste of Home magazine because most of the "recipes" involve combining various boxed food to make a "meal". However, this is a tasty recipe that you actually have to cook, no boxed/canned food included.

  • 1 fryer chicken, 3 to 4 pounds, cut up (I use 2-3 chicken breasts)
  • 4 cups Water
  • 3 medium carrots, halved
  • 2 medium onions, quartered
  • 4 tsp chicken bouillon
  • 1 bay leaf
  • ½ lb Mushrooms, fresh
  • 2 celery ribs, cut into 1-in pieces
  • 2 tbsp Butter
  • 5 tbsp Flour
  • ½ cup Milk
  • 1 cup Frozen Peas
  • 1 tsp dried basil
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 ½ cups flour
  • 2 tsp Baking Powder
  • 2 tsp Sugar
  • ¼ tsp Salt
  • 5 tbsp Shortening
  • ½ cup Milk
  • Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
  • Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt baking dish; set aside. 
  • For biscuits, in a large bowl, combine the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2 –in. thickness; cut with a floured 2 ½ in. biscuit cutter.
  • Place biscuits on top of chicken mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden brown.
One of these days, I'll actually remember to take a picture before we devour dinner ;)



Jamie said...

Sounds yummy. I just made homemade chicken pot pie on Sunday. So yummy!

LFenske said...

Daddy says, "thumbs up".

elizabeth carmen said...

Oh, I love chicken pot pies! Thanks for the recipe!

wendy said...

It was yummy!

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