Crustless Chicken Pot Pie w/Cheesy Biscuit Topping
As promised I took pictures of my meal preparations yesterday. This is a fairly simple recipe to put together. I served it with a tossed green salad and watermelon.
Crustless Chicken Pot Pie w/Cheesy Biscuit Topping
1 medium onion, chopped
1 cup chopped green pepper (I used several mini peppers)
1 cup sliced fresh mushrooms
1 ½ to 2 lbs boneless, skinless chicken, cut into bite size pieces
4T olive oil
½ cup whole wheat pastry flour
4 cups broth – this can be homemade chicken, beef or vegetable broth. If you don’t have homemade broth you can substitute 4 cups of water and 2 to 3 bouillon cubes.
2 cans green beans, drained or 1 quart home canned green beans, drained
1 recipe cheesy buttermilk biscuits (recipe follows)
1+ cups grated cheddar cheese
In a large frying pan over medium high heat sauté veggies and chicken in olive oil until veggies are soft and chicken is cooked.
Add the flour and stir.
Add broth all at once and stir to make sure there are no lumps in the flour.
Bring to a boil and let it cook for about 3 minutes or until the mixture is thick and bubbly. Add the green beans..
Pour this into a 9x13 pan that has been sprayed with non-stick spray.
Set this aside and make cheesy biscuits...
Cut out biscuits and arrange them over the top of the chicken/gravy mixture.
Sprinkle cheddar cheese over the top ...
Bake at 400 degrees for 15 to 20 minutes or until top of casserole is lightly browned and biscuits are done.
Cheesy Buttermilk Biscuits
2 ½ cups whole wheat pastry flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup butter
1 cup grated cheddar cheese
1 egg
¾ cup buttermilk
Mix together flour, baking powder, baking soda, salt. With your clean hands, combine butter into flour mixture until crumbly like cornmeal. Stir in cheddar cheese. Blend egg and milk together. Add to flour/butter mixture. Mix until combined and knead until dough is soft and workable. Be cautious not to over-knead. On a lightly flour-dusted counter top, pat dough until it is approx ¾ to 1 inch thick. Using a biscuit cutter or drinking glass dipped in flour, cut dough into circles and put on a lightly greased cookie sheet. Arrange on top of beef pot pie. If baking these by themselves, bake in a 400 degree oven for 10 to 15 minutes.
Enjoy!! :)
Crustless Chicken Pot Pie w/Cheesy Biscuit Topping
1 medium onion, chopped
1 cup chopped green pepper (I used several mini peppers)
1 cup sliced fresh mushrooms
1 ½ to 2 lbs boneless, skinless chicken, cut into bite size pieces
4T olive oil
½ cup whole wheat pastry flour
4 cups broth – this can be homemade chicken, beef or vegetable broth. If you don’t have homemade broth you can substitute 4 cups of water and 2 to 3 bouillon cubes.
2 cans green beans, drained or 1 quart home canned green beans, drained
1 recipe cheesy buttermilk biscuits (recipe follows)
1+ cups grated cheddar cheese
In a large frying pan over medium high heat sauté veggies and chicken in olive oil until veggies are soft and chicken is cooked.
Add the flour and stir.
Add broth all at once and stir to make sure there are no lumps in the flour.
Bring to a boil and let it cook for about 3 minutes or until the mixture is thick and bubbly. Add the green beans..
Pour this into a 9x13 pan that has been sprayed with non-stick spray.
Set this aside and make cheesy biscuits...
Cut out biscuits and arrange them over the top of the chicken/gravy mixture.
Sprinkle cheddar cheese over the top ...
Bake at 400 degrees for 15 to 20 minutes or until top of casserole is lightly browned and biscuits are done.
Cheesy Buttermilk Biscuits
2 ½ cups whole wheat pastry flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup butter
1 cup grated cheddar cheese
1 egg
¾ cup buttermilk
Mix together flour, baking powder, baking soda, salt. With your clean hands, combine butter into flour mixture until crumbly like cornmeal. Stir in cheddar cheese. Blend egg and milk together. Add to flour/butter mixture. Mix until combined and knead until dough is soft and workable. Be cautious not to over-knead. On a lightly flour-dusted counter top, pat dough until it is approx ¾ to 1 inch thick. Using a biscuit cutter or drinking glass dipped in flour, cut dough into circles and put on a lightly greased cookie sheet. Arrange on top of beef pot pie. If baking these by themselves, bake in a 400 degree oven for 10 to 15 minutes.
Enjoy!! :)
MMmmm! That looks really good and one of my favorite meals too! I've made a similar dish from the Barefoot Contessa cookbook, but yours looks much healthier! I am going to try it this week! Thanks!
ReplyDeleteThis looks really yummy. I have bookmarked your site. I will be back!
ReplyDeleteMade this for dinner tonight and it is SOOOOO yummy!!! ALL 4 kids LOVED it, and that's saying a lot because 2 of them are super picky eaters. Thanks for this!!
ReplyDelete