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Tuesday, September 29, 2009

Chicken Pot Pie

3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrots, peeled and sliced
1 bunch celery, sliced
water to cover
1 tbsp salt
1 tsp pepper
2 cans English peas
2 packs canned biscuits
1 can cream of mushroom soup

Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender. Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It’s delicious. Put casserole in oven until just bubbly. Top with biscuits. Put in the oven at temperature recommended on the biscuits and use the cooking time for the biscuits you use. Cook until biscuits are golden brown.

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