1/2 C. Butter
1/2 C. Chopped Onion
1 C. Flour
1/2 tsp. Salt
1 1/4 tsp. Poultry Seasoning
1/4 tsp. Pepper
4 C. Chicken Broth (2 cans plus a little water)
3 C. Cubed Chicken
3 C. Veggies (crisp cooked fresh; or use frozen: carrots, peas, beans, corn etc...)
Combine for dumplings: (Or use a pkg of prepared refrigerated biscuits)
2 C. Bisquik
1 C. Milk
In ovenproof pot, melt butter; add onion and cook until tender. Stir in flour, salt, seasoning and pepper. Add broth, cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat to bubbly, stirring constantly. Do not leave on heat or it will burn on the bottom and ruin the flavor. Remove from heat and add dumplings by large spoonfuls into HOT chicken mixture. (dumpling mixture should be wet.) Immediately place pot in 425* oven for 15-20 minutes or until dumplings are golden brown and cooked through.
(Oooohhh...Comfort food at it's best! Some people might call this CHICKEN POT PIE. Yumm...)
1/2 C. Chopped Onion
1 C. Flour
1/2 tsp. Salt
1 1/4 tsp. Poultry Seasoning
1/4 tsp. Pepper
4 C. Chicken Broth (2 cans plus a little water)
3 C. Cubed Chicken
3 C. Veggies (crisp cooked fresh; or use frozen: carrots, peas, beans, corn etc...)
Combine for dumplings: (Or use a pkg of prepared refrigerated biscuits)
2 C. Bisquik
1 C. Milk
In ovenproof pot, melt butter; add onion and cook until tender. Stir in flour, salt, seasoning and pepper. Add broth, cook and stir until thickened and bubbly. Stir in chicken and veggies. Heat to bubbly, stirring constantly. Do not leave on heat or it will burn on the bottom and ruin the flavor. Remove from heat and add dumplings by large spoonfuls into HOT chicken mixture. (dumpling mixture should be wet.) Immediately place pot in 425* oven for 15-20 minutes or until dumplings are golden brown and cooked through.
(Oooohhh...Comfort food at it's best! Some people might call this CHICKEN POT PIE. Yumm...)
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