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garlic and rosemary pork loin, parmesan baked potato halves, green beans
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Thursday, July 7, 2016

One Pot Chicken Pot Pie


I was quite wary of a chicken pot pie that could be made with only one pot. My usual recipe dirties at least three pans, four if you include the baking sheet to catch the drips from the pot pie.  I was so wrong to be wary.  This recipe is AMAZING.  And it really only dirties one pot.  I used my largest disher to drop the biscuits, which was incredibly easy and made them all equal in size.  C and I may have indulged in two biscuits each, they were so incredibly delicious.  This recipe was adapted from Community Table.
One Pot Chicken Pot Pie

3 tablespoons butter
1 pound boneless skinless chicken breast, cut into bite size pieces
½ teaspoon black pepper
½ teaspoon kosher salt
¼ cup flour
3 cups chicken broth
1 cup cream
2 cups frozen mixed vegetables
3 ounces fresh Parmesan cheese, grated
1 teaspoon dried parsley

Cheesy Drop Biscuits:
2 cups all-purpose flour
2 ounces fresh Parmesan cheese, grated
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon kosher salt
½ cup butter, melted
1 cup whole milk

Preheat the oven to 450 degrees. Melt the butter in a 12 inch oven safe skillet or Dutch oven over medium-high heat. Add the chicken and sprinkle with the salt and pepper. Cook until the chicken is browned, about 2 minutes per side. Add the flour and whisk to combine. Whisk in the chicken broth and cream until well combined. Stir in the vegetables, parmesan and parsley. Reduce the heat to medium.

In a large mixing bowl, combine the flour, parmesan, baking powder, sugar and salt. Add the butter and milk, stir to combine. Drop the batter by heaping tablespoons on top of the simmering skillet. Place the skillet on a cookie sheet and bake in the oven for 10 to 12 minutes, until the biscuits are golden brown. Allow to cool for 5 minutes before serving.
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