Monday, November 5, 2007

Chicken Pot Pie

1/4 cup butter
1/3 cup flour
1/4 t. pepper
1/2 t. thyme
1 can chicken broth
3/4 cup milk
2 cups cooked, cubed chicken (2 breasts)
1/4 cup chopped onion (I use dehydrated)
1 can slice mushrooms (can use fresh)
1 bag frozen mixed vegetables

1 recipe cheddar biscuit topping

Heat oven to 425*. Melt butter in large frying pan. Stir in flour and pepper until smooth. Add chicken broth and milk. Blend all together with a whisk. Cook until thickened, stirring constantly. Add chicken and vegetables. Heat through. Pour into casserole dish. Cover with topping of choice. Bake 15-20 minutes until topping is browned.

รก I typically use the cheddar biscuit topping. You can make a basic bisquick topping or use Pillsbury Grand rolls if time is an issue. Also, if you feel motivated, fresh veges would be great in this.

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