Rita's Chicken Pot Pie
"This is a savory, satisfying Pot Pie!! Fresh vegetables, a smooth rich wine sauce, and a crusty biscuit topping all combine to make this a dish that will find its way into your family favorites!"
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 5 tablespoons flour
- 5 tablespoons butter
- 1 cup chicken broth
- 1⁄4 cup white wine (don't use cooking wine!)
- 1 cup whipping cream
- 1 tablespoon fresh tarragon, chopped finely
- 1 cup carrot, sliced
- 1 cup frozen corn, thawed
- 1 cup celery, sliced
- 1 medium onion, chopped
- 1 cup broccoli, chopped
- 1⁄2 cup mushroom, sliced (optional)
- 2 cups diced cooked chicken (may used canned)
- 2 tablespoons butter
- 2 cups Bisquick or 2 cups other biscuit mix
- 1⁄2 cup water (about)
- 2 tablespoons fresh parsley, chopped
- 1 1⁄2 teaspoons garlic powder
directions
-
Sauce:
- Melt 5 Tbs. butter in large skillet over medium heat.
- Add flour, and stir till well combined, over medium-high heat.
- Add broth, milk, wine and tarragon.
- Stir till smooth.
- Remove from heat.
- Set aside to cool.
-
Filling:
- Separately, microwave carrots, broccoli, and corn till crisp-tender (about 45 seconds each, on High).
- In a separate skillet, melt 2 tbs. butter.
- Add onion, and celery.
- Saute till crisp-tender.
- Remove from skillet, leaving drippings in pan.
- Place Mushrooms in same skillet.
- Saute till crisp-tender, about 1 minute.
- In bowl, mix together vegetables and chicken.
- Scatter meat/veggie mixture over the bottom of a 9 x 13 pan.
- Pour cooled sauce over top, spreading so that it covers everything.
- Place in 350 degree oven and cook till sauce bubbles. About 20 minutes.
- Topping: While casserole is cooking, Mix biscuit mix, water, garlic powder and parsley till well blended.
- (May need to use more or less water, depending on the gluten in your mix).
- On floured board, roll out dough about 1/2" thick, roughly the size of your casserole dish.
- When sauce bubbles, then remove casserole from oven, and lay the rolled biscuit mixture on top.
- Increase oven temperature to 400 degrees.
- Return casserole to oven and cook an additional 12 to 15 minutes. (Till topping is golden brown.).
- Enjoy!
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RECIPE SUBMITTED BY
I'm an organic gardener--to say I'm middle-aged would be a stretch--I've been gardening for 52 years, mostly in the midwest. I still can most everything we eat. As my Dad used to say, "she'll can anything that'll hold still long enough"!! Sure saves time when company--or family--drop in.
I've been cooking all that time, too. I come from a large farm family (1 brother, 5 sisters) and have 2 sons and 4 daughters; AND 10 grandchildren.
Many of our family's memories involve food. All the important events are celebrated with a special menu; but as these things usually go, it's the disasters that make lasting memories! We'll be laughing at those long after the really impressive soirees have been forgotten. The women of our group have adopted a saying that "we don't name a dish till after it's cooked. Whatever it looks like, that's what it is!" Keeps the mood light, and even the novice cooks are more adventuresome, knowing that we don't take disasters seriously.
On the other side of the coin: years ago, I had a tea room/restaurant called The Market Fare, that was written up in the book THE BEST COUNTRY CAFES IN TEXAS, a gastronomique guidebook by Texas Geographic.
The women of our family can usually find our way around a kitchen!! For each of my children, as they left home, I created a cookbook of their favorite foods--still in use by them these many years later.
In nearly every culture, family and food go hand-in-hand in creating those special memories.
Man may be the HEAD of the home, but woman is its HEART!!
