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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

~Chicken Pot Pie with Biscuits Recipe

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This recipe for ~Chicken Pot Pie with Biscuits is from A Special "Brand" of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. diced peeled potatoes
1 3/4 c. sliced carrots
1 c. butter, cubed
2/3 c. chopped onion
1 c. all-purpose flour
1 3/4 tsp. salt
1 tsp. dried thyme
3/4 tsp. pepper
3 c. chicken broth
1 1/2 c. milk
4 c. cubed cooked chicken or turkey
1 c. frozen peas
1 c. frozen corn
1 recipe biscuits
Directions:
Directions:
Oven to 425° ~ Yield: 16 servings
Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8 to 10 minutes or until vegetables are crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat. Place chicken filling in (9 X 13-inch) casserole or 2 pie pans. Top with unbaked homemade or frozen biscuits. Bake 10 minutes; top loosely with foil. Bake 10 to 15 minutes more or til biscuits are cooked through. (This is a great way to use left-overs.)

 

 

 

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