Recipe
Chicken Pot Pie filing over Biscuits.
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups Chicken, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste
Yummy most definitely one of my favorites.
Well this weekend We tilled the garden and got stuff around for building a bookshelf with doors for a pantry in the house we are getting ready to sand and paint then I will post the awesome photos!! But for my first big project with little to no help it looks pretty good.
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups Chicken, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste
1. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
2. Add Chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
3. Pour in chicken broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
4.Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
5.Pour mixture over Biscuits right before serving.
Yummy most definitely one of my favorites.
Well this weekend We tilled the garden and got stuff around for building a bookshelf with doors for a pantry in the house we are getting ready to sand and paint then I will post the awesome photos!! But for my first big project with little to no help it looks pretty good.
