Here's the recipe for the chicken pot pie that Audrey made the other night. We modified it from the cookbook some to make it better. I've included our changes.
Audrey's Chicken Pot Pie
Butter
Flour
2 1-lb. bags of frozen vegetables (we used a mix of corn, carrots, and green beans)
3 cups cooked chicken, chopped into bite-size pieces
2 cups chicken stock (Use homemade--it really makes a difference! Directions here.)
1/2 cup milk
Herbs (We used fresh and dried--parsley, thyme, sage--whatever's on hand)
Chopped garlic
Lemon pepper
Salt
1 package refrigerator biscuits
Melt a few tablespoons of butter in a heavy pan. (We used my grandmother's dutch oven and just put it in the oven. Or you could later transfer the chicken and vegetable mixture to a casserole dish and bake it in that.) Add vegetables and sprinkle with flour to coat. This will help you get a nice, thick gravy.
Pour stock and milk over vegetables and heat to boiling, allowing mixture to thicken. Go ahead and add the chicken, garlic, and the herbs you chose. Season to taste.
Put the biscuits on top and cook at 400 degrees for 12-15 minutes, or until biscuits are done and browned.
Serves 6-8.
Serve with a simple salad, dressed with a vinaigrette.
That's it!
looks delicious... but it is still too hot here to eat pot pie!! I'll have to stash away the recipe until October!
Posted by: Kristy | August 26, 2010 at 01:51 PM
This looks delicious and I love how easy it is! A question for Audrey -- did you defrost the frozen vegetables before you floured them or did you use them straight out of the freezer? I'm going to keep this recipe handy for when I get called to make a meal for a family that's had a new baby -- thanks Audrey!
Posted by: Aurora | August 26, 2010 at 08:48 PM
Audrey, Thanks for sharing your recipe! I'm always look for easy dinners that make great left overs! My son, Elijah will thank you, too, I'm sure.
Peace,
Kim Feth
Apex, NC
Posted by: Kim Feth | August 27, 2010 at 02:56 PM