Tuesday, February 2, 2010

Tasty Tuesday - Chicken Pot Pie

**Please excuse my unmatching header.  I am working on a blog reno!  New improved blog header coming soon!  The new background is a keeper I think though.**

Today for Tasty Tuesday I would like to share a recipe I made last week that my whole family devoured!  There were hardly any leftovers at all!

The original recipe is from "Life's On Fire" cookbook by Sandi Richards, whoever I did modify it quite a bit.

Chicken Pot Pie


3 boneless skinless chicken breasts
1 onion

10 mushrooms
1/2 tsp salt
1/2 tsp ground sage
1/4 tsp marjoram
1/4 tsp thyme leaves
1-1/2 Tbsp butter or margarine

1-1/2 Tbsp flour
1 cup 1% milk
1/2 to 3/4 cup of low sodium chicken broth
1 cup frozen mixed vegetables
Biscuits (see recipe below)

  1. Preheat oven to 400° F.
  2. Heat oil in a large nonstick wok or stove-top pot on med-high.
  3. Cut chicken into bite size pieces and gradually add to pan as you chop.Toss until meat is no longer pink.
  4. Chop onion (finely) and add to pan. Wash and slice mushrooms, adding to meat pan as you cut. Add spices and stir.
  5. Add to pan in this order: butter, flour and gradually add milk. Stir until thickened.
  6. Stir in broth.
  7. Rinse vegetables under cold water in a colander. Add vegetables to meat pan, stirring until mixed. Cover and cook for about 3 minutes. Make biscuits.  Pour this entire mixture into a rectangular oven-safe baking dish or pan.

1 cups all-purpose flour
1/2 tablespoon sugar, if desired
1.5 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/3 cup milk plus 1 TBSP


  1. In large bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
  2. On lightly floured surface, gently roll dough in flour to coat. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter.
Place biscuits on top of pie filling.  Bake for 18 minutes or until biscuits are browned.

For more great Tasty Tuesday Recipes check THIS out!


Nik said...

We had the same dinner! MMM chicken pot pie!

None Required said...
This comment has been removed by the author.
kari said...

That was me - I'll leave my name this time, and ask you: is this the original recipe, or your modified version? Sounds yummy!

Leslie said...

LOL @ Kari. This is the modified version. The original did not include chicken stock and sounded boring and I thought it was dry when I was mixing it together. The original also used pilsbury refrigerator biscuits instead of the homemade kind, which up the cost per serving by quite a bit and the other kid are so easy, why waste the money? (not to mention all the additives in all that pre-made stuff)

Emma said...

I really like your new blog header! Very pretty!