Saturday, December 18, 2010

Recipe of the "Week"

I love me a good chicken pot pie!  But this isn't one.  This is a twist on chicken pot pie, without the pot pie.  One day I had a hankerin' for chicken pot pie, but didn't have pie crusts.  And, at that point, making the pie crusts involved too much effort.  However, I did have biscuits!  And I thought, "Why not make the chicken part & pour it over the biscuits?"  I smashed together parts of recipes for chicken & dumplings, chicken & noodles, & - of course - chicken pot pie.  We love the end result, & hope you do, too!

Chicken & Biscuits


-2 lbs. chicken breasts
-26 oz. cream of chicken soup (1 family size can)
-1/2 to 1 c. milk
-water or chicken broth (optional, if needed)**
-1 onion, minced
-2 celery stalks, minced
-1/2 tsp. ground sage
-1 tsp. ground thyme
-salt (to taste; just shake some in)
-pepper (to taste; just shake some in)
-poultry seasoning (to taste; just shake some in)
-1 lb. frozen mixed vegetables


-Boil chicken breasts in a large pot until cooked through, then drain.

-Spray out the pot, return to stove, & combine the soup, milk, seasonings, & vegetables.

-Cook on medium, stirring often.

-While the soup is cooking, remove undesirable parts from the chicken breasts (I feed these to Ginger & Jake), & cut the breasts into pieces.  Add to the soup & stir well.

-Decrease the heat to low or simmer & cook for about 30 minutes, or until the frozen vegetables are done.

-Bake the biscuits.

-Place 2 biscuits in a deep bowl & liberally pour the chicken soup over them.

**Note:  As the soup mixture cooks, you may have to add some water or chicken broth if it thickens up too much.  Just add a little at a time until the desired consistency is reached.  Don't add the water/broth at the beginning, because the soup will become more liquidy as it heats up.  You don't want a solid mass, but neither do you want runny soup!  ;-)