Today I didn't have much time to crochet, although I started the second flannel blanket, but I was happy to sleep in this morning while my hubby took care of the baby. Well, in fact my hubby was an awesome help today, he vacuumed the house, mowed the lawn, etc. :o)
Anyhow, I was rested and had energy to go grocery shopping, which was nice since we had such a beautiful day today.
But now, I am going to share a recipe with you guys, to thank you for sharing your yummy recipes with me. This is what we had for dinner tonight. I copied this recipe from a magazine (I don't remember what magazine though) a couple of years ago and my husband and I have been enjoying this meal since. It's simple, but very tasty. So here i go:
Chicken and Biscuit Pie
Filling:
- 4T butter
- 1 cup chopped onion
- 1/3 cup flour
- 1 1/2 cups chicken stock
- 1 1/2 cups milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 1/2 cups diced cooked chicken
- 2 cups vegetables of choice
- salt & pepper
Biscuit Topping:
- 2 cups flour
- 1T baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup butter cut into 1/4 inch pieces
- 3/4 cup milk
1. Melt butter on stove top in a large frying pan with high sides. Stir in the onion and cover the pan and cook for 7 to 8 minutes over medium heat. Add flour, stirring for 1 to 2 minutes to lightly brown it.
2. Whisk the chicken stock, when it starts to thicken, add and whisk the milk. Add the sage and thyme, chicken vegetables, mix until everything is heated through (5 to 7 minutes). Add salt and pepper to taste.
3. Remove pan from stove top and heat the oven to 375F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar and salt in a mixing bowl. Add the butter and use your fingertips to rub it into dry ingredients. Add the milk and stir briskly, just until dough pulls together.
4. Flour your work surface and turn the dough onto it. Using floured hands, knead the dough 2 or 3 times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and places as many as you can on top of the filling.
5. Bake until biscuits are golden brown and filling is bubbly, about 20 to 30 minutes.
Enjoy!
that looks so yummy.
ReplyDeleteMOWED THE LAWN...ugh...we got more snow lastnight. I can hear the snow blowers as I type.
thanks for the recipe. you must feel rested :)
xo
Looks good. Im always up for some new recipes. What a nice hubby you have!
ReplyDeleteyum yum!!! that looks and sounds great! might try it the next day off I have! :)
ReplyDeleteIsn't it great when your husband is the type to get involved with family and helping with the kids? here in Mexico, that is not so common!
this looks super yummy and I like making things from scratch.
ReplyDeleteOh, the pot pie looks delish! Here's another recipe for you:
ReplyDeleteChicken Casserole
1 whole chicken
1 stick margarine
1 bag Pepperidge Farm dressing mix (herb flavor)
1 can cream of chicken soup
1 can cream of mushroom soup
grated cheeses of your choice
Grease a 13x9" pan. Boil and debone chicken. Save the broth. Use the broth to dilute the cream of chicken and mushroom soups. Melt the margarine. In a separate bowl, combine margarine and bread crumbs. Put a layer of bread crumbs in the pan, layer of chicken pieces, layer of cream soups. Continue layering, the last layer should be bread crumbs.
Bake at 325 degrees 45 min-1 hr.
* I also add layers of cheese and sometimes I add chopped broccoli or mixed vegetables to this casserole.
Oh, and about my project: You are very warm! What type of bag?
yummmmm!! that sounds so good!! thanks for sharing. :)
ReplyDeleteI know; I saw! It made me feel special. Somebody chose me before I chose them! :-) You'll enjoy Ravelry.
ReplyDeletemmm..my tummy is grumbling...
ReplyDeletelooks like a great comfort food.
happy easter to you!
chasity