Dinner Tonight!


So, I am attempting to cut back on us eating out so much and getting back to cooking from scratch more. I'm really liking how many recipes I've been finding on Facebook lately. And don't forget my fave fall back Pinterest! Tonight's recipe I found on Facebook and it's from BuzzFeed. It seems to me to be a version of chicken pot pie but with a biscuit topping. I don't have frozen mixed veggies or biscuits in a can, but I do have carrots, potatoes, celery and biscuit mix. I figure I will do the rest of the recipe and make these substitutions. And instead of putting the biscuits on top, I'll do drop biscuits. I'll update after dinner and let you know what everyone thought!

6 tablespoons butter
1 onion, chopped
½ cup flour
3 cups chicken broth
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream
2½ cups frozen mixed vegetables
1 rotisserie chicken, shredded
2 tubes biscuit dough (8 biscuits each)

PREPARATION

1. Preheat oven to 350˚F/180˚C.
2. In a large pot over medium-high heat, melt the butter.
3. Add the onion, stir until softened. About 1 minute.
4. Whisk in the flour, stirring constantly to prevent the flour from browning. About 1 minute.
5. Whisk in the chicken broth, salt, and pepper. Continue to whisk until no lumps remain.
6. Whisk in the heavy cream. Bring to a light simmer until the sauce has thickened slightly. Test for additional salt/pepper.
7. Add the mixed vegetables and shredded chicken, stir until fully incorporated.
8. Transfer to a 9×13-inch baking dish.
9. Evenly top with 12 pieces of biscuit dough (you will have extra biscuits, which can be baked off separately).
10. Bake in a preheated oven for 20 minutes, until the biscuits are golden and the gravy mixture is bubbling.
11. Cool slightly before serving.

Comments

Popular Posts