Texans live in the land of 110 degree summers. It was 80 degrees Saturday, and today there was a wind chill factor of -1. Can't say I have a memory of a cold day like that. Cold weather requires a warm meal, doesn't it? This recipe is simple to follow, but brings the delicious comfort you're craving.
Easy Homemade Chicken Pot PieAdapted from Biscuits 'N Crazy's One-Pot Chicken Pot Pie
Chicken Pot Pie Filling Ingredients
2 large chicken breasts boiled with
3/4 onion diced; 1/4 attached to the root
3 carrots peeled and sliced thin
3 stalks celery diced
4 TBS butter
1 tsp salt
1/2 tsp black pepper
4 cups chicken stock
1/4 teaspoon thyme
1/4 teaspoon paprika
1 package frozen corn steamed
1/3 cup + 1 TBS flour
2 cups flour
1 TBS baking soda
1 TBS sugar
1/2 tsp salt
1/4 c parmesan cheese
1/2 cup melted butter
1 cup buttermilk (or one cup of regular milk with a TBS of lemon juice that you have let sit for 5 minutes mixed together in a separate bowl)
1 tsp dried parsley
- Sautee butter, diced onions, thinly sliced carrots, and finely chopped celery in a oven safe, deep skillet. If you don't have an oven safe skillet, you can later transfer the filling to a casserole dish. Meanwhile, boil chicken with the 1/4 onion still attached to the root in 5 cups of water. Save the water if you want to use it for your chicken stock. Otherwise, store bought chicken stock works, too.
- Add corn, salt, pepper, and flour to the veggies. Pour 4 cups of chicken stock over the sauteed veggies. Shred the chicken and add to the pan. Stir and as you do you'll notice the filling to have a saucy look to it. Add paprika and thyme. Stir. Pull off the heat.
- Mix all the ingredients for the Drop Biscuits, and spoon tablespoons full across the top of the skillet.
- Preheat oven to 350, and it's ready when the biscuits have browned. It could be 15 minutes or more depending on the dimensions of your dish.
What's your favorite cold weather meal?
Keep up, Honey!