Thursday, November 3, 2011

Chicken Pot Pie

This recipe is from two sources:  The biscuit top is from Alison - she first made it for me while she was living with us.  The bottom is from Judy - At Home in the Kitchen with a couple of slight modifications.

3/4 cup whole wheat flour
3/4 cup white flour
2 tsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp dried thyme
1/2 tsp rosemary
1 1/2 tbsp cold butter, cut into pieces
1 cup buttermilk or sourmilk
1 tbsp canola oil

Melt butter in large saucepan over low heat.  Blend in flower and seasonings, stirring until smooth.  Gradually add milk, wisking until smooth.  heat boiling, stir until thickened.

¼ c margarine
5 T flour
1 T chicken bouillon
1/4 t pepper
1/2 t thyme
1 t rosemary
3 c milk

In the microwave, cook veggies until just soft.  Keep water.

½ c water
1 c chopped carrots
½ c chopped celery
½ c chopped onion

Stir into sauce:

3 c cubed chicken or turkey
½ c frozen peas

Pour into greased 9 x 13 baking dish

350F 35 - 40 minutes

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