Wednesday, December 5, 2012
Split Top Chicken Pot Pie
1 cup frozen peas
4 cups chicken, cooked and diced
8 ounces mushrooms, sliced and pan cooked
1 packet chicken broth sodium free
1/4 tsp. black pepper
1/4 tsp. Thyme
1/3 C. butter
1/3 C. flour
2 3/4 C. milk
Brown mushrooms in a large non stick skillet. Add in chicken and peas and put to the side for later mixing with the sauce.
Grease, I use spray oil, a 9 x 13 inch glass baking dish.
In a large sauce pan melt butter then add in flour until well mixed. Slowly pour in milk making sure to break up any lumps from the flour and butter mixture. Add in packet of chicken broth, Thyme, and pepper. Cook over medium heat until sauce is thickened. Add to the large skillet and mix well into the other ingredients. Pour into greased baking dish.
Pre heat Oven to 350 F.
1/2 C. milk
1 C. flour
1/2 tsp salt, I use celtic sea salt which I have to grind
1 1/2 tsp. baking powder
Mix together in a large bowl the flour, salt, and baking powder. Add in the vegetable shortening by cutting it in with a fork or pastry device. With a spoon stir in the milk until a dough is formed.
Drop teaspoon sized dough balls onto top of chicken mixture in the baking dish.
Cover with foil wrap and bake for 30 minutes at 350 F.
Uncover and raise oven temperature to 450 baking for 15 minutes more until the dough is golden brown.
Reheats quite well.
Tonight I'll be making Lasagna from one of my own favorite recipes too.
Think I'd like to read this particular cook book to find out if there are dishes I'd like to make. Does anyone have a copy of it? Can you recommend it?