Chicken Pot Pie
Ingredients
For the filling:
- 1 1/2 tablespoons olive oil
- 1 small onion
- 2 carrots sliced thin
- 2 celery stalks sliced thin
- salt & pepper to taste
- 1/2 teaspoon dried marjoram or thyme, or whatever spice you prefer
- 1/4 cup flour
- 1/2 cup milk or cream if you prefer
- 2 cups chicken broth
- 3 cups cooked chicken
- 1 cup frozen green beans
Drop Biscuits
- 1 cup flour I have used unbleached white and 1/2 white with 1/2 whole wheat. Good either way.
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 cup milk
Instructions
Chicken Pot Pie
- 1.Preheat oven to 375. Heat oil in a Dutch oven. Add onion and cook until slightly softened, about 3 minutes. Add carrots and celery, cover and cook until tender. While the vegetables are cooking, prepare the biscuits. Recipe below filling recipe.
- Add marjoram, salt and pepper to taste and cook for 2 minutes. Whisk in flour and cook for an additional 2 minutes.
- Slowly add in liquid, whisking constantly. Bring to a boil. Add in chicken and frozen beans. Adjust seasoning if needed. Pour into a 9×9 baking dish.
- Use a spoon to drop the biscuit mixture on top of the filling. Bake at 375 for 20-30 minutes, or until biscuits are golden brown and filling is bubbly.
- *NOTE: The first time I made this I did the recipe as is. Since all 5 of us enjoyed it I doubled it the next time around. To do this I used the same ratio for the filling but doubled the biscuit recipe below. I then cooked it in a 9×13 pan and it worked out great.
Drop Biscuits
- Mix dry ingredients together in a large bowl.
- Mix wet ingredients together in a small bowl.
- Add wet ingredients to dry ingredients. Stir until just combined.