Wednesday, March 11, 2009

Cheese and Chicken Pot Pie


3 tablespoons butter
2 stalks celery
1 medium onion
1/4 cup flour
1 cup chicken broth
1 can cream of mushroom soup
1 teaspoon salt
1 cup milk
2 large carrots, diced, cooked, and drained
2 large potatoes, diced, cooked, and drained
2 cups frozen peas
4 cups cooked chicken, cubed

Clean and dice celery, and onion. In heavy skillet, melt butter; saute celery and onions until tender. Stir in flour, broth, salt and milk; stir constantly until mixture thickens. Add carrots, potatoes, peas, and chicken. Pour into a 9x13-inch pan and set aside.


1-1/2 cup flour
1-1/2 teaspoon salt

3/4 teaspoon baking powder
3 tablespoons butter
1/2 cup milk
2 cups cheddar cheese

Combine flour, salt, and baking powder in a mixing bowl. Add butter and blend until texture resembles cornmeal. Add milk and stir well. Turn dough onto a floured board and roll out a rectangle approximately 9"x12". Sprinkle dough with cheese. Roll up, jelly-roll style, starting on a 12" side. Slice the roll into 1/2 inch biscuits and place on top of chicken mixture. Bake at 350° for 35 to 40 minutes or until filling is bubbling and biscuits are cooked. 6 to 8 servings.

Bake another pan of plain baking powder biscuits to serve on the side.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)