As promised, here is the recipe for the chicken pot pie from the menu a few weeks ago. This meal was delicious, and apart form the biscuit, I was able to make it gluten free. The biscuit was for my husband and my kids, but they smelled so delicious. I was sad that i couldn't eat them. I was also too lazy to make my own gluten free biscuits, so who's fault was that?
Let's get to cooking, shall we?
Ingredients
Prepackaged biscuits (I used Grands biscuits)
1 1/2 cup chicken stock
1 cup whole milk
3 tbsp. all purpose flour (or gluten free flour)
1 1/2 tsp. poultry seasoning
1 chopped small yellow onion
1 c. matchstick carrots
3 tbsp. butter
2 c. shredded rotisserie chicken (or leftover chicken)
1 c. green beans (fresh or frozen)
2 tbsp. parsley
1 c. matchstick carrots
3 tbsp. butter
2 c. shredded rotisserie chicken (or leftover chicken)
1 c. green beans (fresh or frozen)
2 tbsp. parsley
Directions
1. Prepare the biscuits according to package.
2. Remove the chicken from bone and put it aside.
3. Cut carrots, onion and green beans.
4. Mix in a bowl chicken stock, milk, flour and poultry seasoning.
5. Over medium heat, cook onion and carrots for 2 to 3 minutes or until soft.
6. Slowly whisk in milk mixture and bring to a boil. Reduce heat to simmer, stirring often until thickened, about 6-8 minutes.
7. Stir in shredded chicken, green beans and parsley and cook until warm. About 4-5 minutes.
8. Add salt and pepper to taste.
9. Serve topped with biscuits.
My youngest son helped me cook this dinner. Although he has an aversion to most foods, he really liked the biscuit. I on the other hand, loved the whole meal. I hope you enjoy, and let me know what you think of this recipe in the comments below.
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