Chicken Pot Pie

Helloooo.  This is my second try at making chicken pot pie and I think it turned out the same but better.  :-P  There was hopefully a little bit of improvement in sort of knowing what I was doing.

EAT ME.

I basically used this Chicken Pot Pie recipe from Pillsbury and halved it.  And used a different baking dish.  (The recipe was for individual pies so they used 10-oz ramekins.)  I thought it'd be easier so use some dish, so I used a Pyrex pie plate.

Season your chicken and cook it!  I think I put some pepper, some onion powder, and some apple cider vinegar.

So I kinda didn't take pictures of the newly-improved-butter-flour-goop-ness part... but it's in the instructions.  :-P  Combine all your ingrediants and simmer until it bubbles thick.

Spread evenly in your baking dish of choice.

Open some Pillsbury Grands Flaky Layers Biscuits!  *POP!* Or... some other variation of Grands or the store brand.

Distribute biscuits on top!  I split a fifth biscuirt to fill in the cracks.  Then shove into the over at 350° and bake for 20-ish minutes or until the biscuits are a golden brown.  (Everything but the biscuits should be cooked and basically edible already.)

SEE!  :-D  All finished.  Pretty easy.



Chicken Pot Pie

4 servings (Half of orginal recipe)

2 tablespoon butter

2 table + 2 teaspoon all-purpose flour

Dash of pepper

1/2 can (5 1/4 oz) condensed chicken broth

1/4 cup + 2 tablespoons milk

1 cup cubed cooked chicken

2 table + 2 teaspoon chopped onion

1/2 cup frozen peas

1/2 cup sliced carrots

1/2+ can Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

Additional milk, if desired

Heat oven to 350°F. Grease baking dish.

In 10-inch skillet, melt butter; stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in broth and 3/4 cup milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly.

Spoon mixture evenly into ramekins. Separate dough into 8 biscuits. Press each to make 4 1/2-inch round. Place biscuit rounds on tops of filled ramekins. Cut slits in biscuit tops. Brush biscuit tops with additional milk. Sprinkle with sesame seed.

Bake 17 to 20 minutes or until biscuits are golden brown.