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.
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!