Why another cooking blog?

I decided to create this blog as a way for family and friends to see what I'm cooking and to share interesting food related tidbits I come across.
I'm frequently asked for recipes so I thought this would be a good place to start collecting the old, new, and funky recipes that I have.

Monday, January 23, 2012

Chicken Pot Pie

We have a shortage of food in our house at the moment. I have been putting off going to the grocery store for 2 weeks. In a desperate attempt to figure out dinner one night last week I realized I just happened to have all the ingredients for chicken pot pie.
For those of you who do NOT know me.... I don't like biscuits (or crescent rolls) and I pretty much detest chicken pot pie. Don't ask me why, I really can't tell you. BUT I needed dinner and Jeff happens to love chicken pot pie. This is this kind of sacrifice you make for someone you love. You make chicken pot pie even though you hate it.
Anywho, it worked out quite well... I didn't even have to attempt to make biscuits from scratch because Jeff brought like 8 containers of Pillsbury Grands home from the deer lease. So I opened up a few cans of veggies, got out my precooked chicken from my broth making earlier in the week and away I went.
Here's the recipe:

My Chicken Pot Pie (or at least what I think Chicken Pot Pie should be)
Serves 6 - 8 - plus one 8 year old kid who won't eat it

1-2 T of olive oil or butter
2 C cooked chicken, diced/sliced/whatever
1 small onion, diced
2 stalks celery, diced
2 carrots, diced
2-3 C mixed vegetables, canned or frozen (I did corn, green beans, peas)
A few T flour
3-4 C chicken broth
1-2 t oregano
2 bay leaves
1/4 - 1/2 C milk
S&P to taste
1 can Pillsbury Grands biscuits

Preheat oven to 350 (or w/e temp the biscuits cook at). In a large dutch oven heat the oil or butter over med-low heat. Add onion, celery, and carrots. Sweat (means don't brown) the vegetables until the are soft. Add in the  oregano, bay leaves, mixed veggies and let cook for a few minutes until they are hot, stirring occasionally. If using canned, make sure to drain them. Sprinkle a few tablespoons of flour over the veggies and stir until all veggies are coated with flour. Turn heat up to med or med-high and add the chicken broth stirring until the flour is mixed in. Season with S&P to taste. Let this get good and hot, but not boiling. It should thicken up nicely. If it does not stir in a T of cornstarch whisked with a T of water. Once it thickens remove the bay leaves and pour in the milk. Correct your seasoning. Take off the heat. Then open the biscuits and place them on top of the chicken mixture (not all in one glob... what are you thinking?). Make it look pretty! Bake in the oven for 20-30 minutes or until the biscuits are brown on top and cooked through.

My Notes
I generally do not eat biscuits, but will on occasion. Pillsbury Grands are about the only ones I can recall eating in the last 20 years or so. I prefer butter (shock I know) for this application rather than oil. To me pot pie should be rich, tasty and a comfort food so butter it is. I tore up the last biscuit and placed the pieces in between the biscuits to fill the gaps. I ended up baking for about twice as long as the biscuit package indicates. But all in all I think it turned out pretty darn good. Especially when it's something I've never made before and don't like eating.
The kid pretty much picked around the veggies and ate the chicken and biscuit with a decidedly unenthusiastic look on her face. So I would call this NOT kid-approved.
I'm sorry, but again this is a butt-number recipe.....I didn't not measure anything. I promise I will get better at this.

P.S. If Pillsbury would pay me, I would gladly call this an advertisement for their Grands biscuits. But alas, I have no such sponsor-ship. Ha ha get it? I'm waiting for my sponsor-ship to come in.  Bwa ha ha

P.P.S. Don't judge me.

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