Chicken Pot Pie Recipe##
1/4 cup butter.
2 cups of boneless, skinless chicken, cut into small pieces.
1/2 cup onions chopped.
1/2 cup celery chopped.
1/2 Package From The Farm, thick cut the potatoes.
1/2 cup small broccoli florets.
1/2 cup of small cauliflower florets.
1/2 cups of carrots chopped.
1/4 cup peas.
1/4 cup corn.
1/4 cup all purpose flour.
1 1/2 cups chicken broth.
1 cup cream.
1 tsp parsley chopped.
1 tsp oregano chopped.
1 tsp salt.
3 tea biscuits, cut in half.
Spray or grease shallow roasting pan or casserole dish with non stick cooking spray or grease with butter. Set aside. Heat oven to 400 degree F.
In a large non stick frying pan melt 1/4 cup butter. Add chicken, onions and celery. Cook over medium high heat, stirring occasionally until the chicken is cooked properly. Add From The Farm Thick Cut and vegetables . Stir occasionally.
In a medium non stick frying pan melt remaining butter. Stir in flour, cook on low heat for 60 sec. Slowly add chicken broth, whisking until the mixture is smooth. Add cream and cook, stir occasionally, until mixture comes to a full boil. Pour over chicken mixture in another pan ;mix well. Pour chicken mixture into prepared roasting pan or casserole dish.
Bake for 25-30 or until the edges are bubbling. Cover with an aluminium foil during baking if it brown's too quickly.
Top with tea biscuits before serving.
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