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Instructions |
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Start off by of course chopping your veggies
and chicken, preheating the oven to 425 and
getting the chicken stock going with a slow
simmering on the stove. You'll also want to
start heating up a frying pan. Once the oven is
preheated and ready pop in your canned
biscuits. It should take them 12-14 minutes to
cook.
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Next get your chicken breast cooking. If its
cut into bite size pieces it will cook
extremely fast. Make sure its cooked through
and set aside. Now throw your vegetables into
the same pan you cooked the chicken in. Throw
in a few spoon fulls of chicken broth and get
the vegetables tender. While these cook and
soften your biscuits should be about finished.
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Now your chicken stock should be simmering. In
a small container or glass add 4 tables spoons
of flower to a cup of cold water and stir very
well. Add this to your chicken stock and keep
stirring. This should help keep lumps from
forming. If you like lumps just add your flower
straight to the simmer chicken stock. The whole
point is to thicken it up. If you used reduced
sodium chicken broth make sure to taste it and
add salt or spices to flavor... It will be
bland. Once your sauce is thickened into gravy
and your vegetables are cooked through add your
gravy to the veggies. Add back in your chicken
as well and coat it all well with the gravy.
Now if you cooked biscuits you are essentially
done and it should look similar to the plate.
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There you go deconstructed / a cheaters pot
pie.
Now if you bought premade crust follow the
instructions.
Add bottom crust to pie pan, fill with chicken
mixtures, apply top pie crust and pinch ends
together. Cut slits in the top to allow pie to
breathe. Bake at 375 for 25 minutes.
Should come out looking something like this.
Congrats you made the easiest pot pie of your
life.... You're welcome.
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Originally Submitted
1/19/2016
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