Here is the new recipe I tried on my family last night (Monday). I was quite tickled to hear that two (my husband and daughter) out of the three who ate it loved it. My son (a very picky eater and vegetable hater) said it was OK. He picked out the meat and crust and the vegies went to the chickens. Here is the recipe if any of you would like to try it. this only makes a 8X8 pan so if you have a larger family you may want to double it and put it in a larger pan.
Chicken Pot Pie
2 C chopped chicken (I used leftover chicken but can use a couple of fresh chicken breasts)
2 C mixed vegetables (I used frozen california blend)
Place the meat and vegies in a 8X8 baking dish.
2 T butter
2 T flour
1 C chicken broth
1 C shredded cheese
salt and pepper to taste.
Melt the butter over medium heat, add flour and cook 1 minute. Slowly add chicken broth, stirring constantly. Bring to a simmer, stirring occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables.
Biscuit Topping (homemade bisucit mix, recipe to follow)
1 C Bisucit Mix
1/2 C grated cheese
1/2 C milk
Stir together all ingredients with a fork until evenly moistened. Spread thinly over mixture in casserole dish. Bake at 400 degrees F for 25 – 30 minutes or until topping is golden and filling is bubbly. Makes 3-4 servings (depending upon the appetite of your eaters.)
If you want to take this recipe one step farther you can make your own biscuit mix to use in the topping. Here is the recipe I used:
Homemade biscuit mix:
5 C flour
1/4 C baking powder
2 T sugar
1 tsp salt
1 C Crisco shortening
Mix together dry ingredient. Cut in shortening until mixture is crumbly (I put it in my Kitchen Aid mixer and used the wisk beater to blend in the Crisco. It worked great.). Will keep for up to 6 weeks in an airtight container. You can divide it up and freeze it if you don’t think you’ll use it up in 6 weeks.