Chicken Pot Pie for Comfort Food

I've gotta tell you, I feel like I hit it out of the ball park this week in the kitchen.

First of all was the Pie.

Then, Wednesday night I came home and found Mom's Fabulous chicken Pot Pie with Biscuit Crust on Allrecipes.com which garnered a similar reaction as the aforementioned pie.

Had to make it. Had to tweak it. The result was wonderful. My custom recipe follows:



Freaking Amazing Chicken Pot Pie

2 skinless chicken breasts

Boil chicken 20 minutes, shred. Reserve water.

1/4 cup butter
1-2 tsp dried onion
1 cup carrots, chopped
1 to 1 and 1/2 cups frozen vegetables
1/2 tsp celery seed
Saute butter and with vegetables, celery seed in large skillet. I microwaved the carrots to start them. I used frozen Italian green beans, corn, lima beans because that's what I had and like.

1/4 cup flour
1/4 - 1/2 tsp thyme
Add flour and thyme to vegetables until flour coats the vegetables and starts to fry.

2/3 cup half and half or milk
2 cups chicken stock
Add to vegetable mixture and stir til thickens. I used the water that I boiled the chicken in and 2 tsp bouillon, and 1/3 cup half and half, 1/3 cup milk.

Add shredded chicken to vegetable mixture.

Put mixture in a greased 2 liter/2 quart casserole dish.

Make drop biscuits, spread over the top.

Drop Biscuits:

2 cups flour
3 tsp baking powder
1/2 tsp salt
5 T butter, softened
1 cup milk
Mix dry ingredients well. Cut in softened butter. Make a well in center, and pour in milk. Mix with fork until dough follows fork around the bowl.
Spread over the chicken mixture.

Bake in 350 degree oven for 40-45 minutes, until biscuits are fully done, golden on top. Let rest 10 minutes before serving.

I've got to run over and check out Foodie Friday for more amazing recipes. Let's go!

Carol