Sunday, February 14, 2010

Crustless Chicken Pot Pie

4 boneless, skinless chicken breasts
2 Tbsp. Olive Oil
1/2 c. butter or margarine
2/3 c. flour
1 1/2 c. 1% milk
1/2 c. chicken broth
1Tbsp. minced garlic
1/2 small onion, finely chopped
1 can corn, drained
1 (10.5 oz) frozen broccoli, thawed
5 medium potatoes, cubed and cooked

Heat oil in a skillet. Add chicken, garlic, and onion; salt and pepper to taste. Cook for 6 minutes or until done. Put aside. In the same skillet, add butter and flour, stirring until consistency of peanut butter. Do not brown. Add chicken broth, chicken, corn, broccoli, and potatoes. Slowly stir in milk, and heat throughly. Serve with biscuits, rolls, or make crust if you want.

Biscuits Supreme

3 c. flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 c. butter or margarine
1/4 c. shortening
1 c. milk

Preheat oven to 450*. In large bowl combine all ingredients but butter, shortening and milk. Put in butter and shortening. Cut into flour mixture just until done. Make a well in the center of the bowl. Pour all of the milk in at one time. Stir just until the mixture is combined. Knead on a floured surface about 8 times. Then flatten to 3/4 inch, and cut. You can do whatever shape you have. Bake for 10-14 minutes until they are golden brown.

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