I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Monday, February 16, 2009

Our Favorite Chicken Pot Pie Recipe

This recipe takes some time. But it is OH SOOO worth it! We have been making this for our family for the past 7 years and we still haven't found a chicken pot pie we like better. It's great when you need some comfort food. You can also use this recipe using left over turkey from thanksgiving.

This recipe serves 6-8

8 T. unsalted butter
1/2 # button mushrooms sliced
2 carrots peeled and diced
1 yellow onion, chopped
1 small red bell pepper, seeded and diced
salt and black pepper to taste
1 garlic clove, minced
1 t. chopped fresh thyme
1 1/4# boneless skinless chicken thighs, cut into bite sizes
1/4 c. all purpose flour
2 c. chicken stock
1 c. half and half
1 c. peas (frozen or canned)
2T. fresh chives, chopped
2 T. fresh parsley, italian chopped

Biscuit topping:
1 c. all purpose flour
1 T. sugar
2 t. baking powder
1/2 t. salt
pinch of cayenne
5 T. unsalted butter
1/2 c. buttermilk *

Make filling in a oven proof frying pan. Melt 2 T. butter over med. heat. Add mushrooms, carrots, onions and bell pepper and season with salt and pepper. Cook, stirring occassionally until lightly browned and just barely tender bout 10 min. Add the garlic and thyme and cook, stirring until fragrant about 1 min. Transfer to a large plate.

Raise heat to med-high and add 2 T. butter. Then add the chicken and season with salt and black pepper. Cook until chicken is lightely browned and barely cooked through about 4 min. Add chicken to plate with veg. mix.

Reduce heat to med-low and melt 4 T. butter in the pan. add flour and whisk constantly until bubbling but not browned about 1 min. scraping up any browned bits on the the pan bottom. Pour in the stock and the half and half, raise heat to med-high and bring to a boil. Reduce the heat to low and simmer stirring occassionally until thickened. About 3 min. Add the vegetables and chicken, peas, chives and parsley. Season with salt and pepper. Remove from heat and cover with aluminum foil to set aside while you make the biscuit topping.

*You may make the recipe up to this point and then refrigerate filling for up to 6 hours, then uncover and reheat gently, stirring frequently while making biscuit topping.

Preheat oven to 400

Biscuit topping:
whisk flour, sugar, baking powder, salt and cayenne until blended well. cut in butter until the pieces are no larger than a pea. add the buttermilk and stir until a soft dough forms.

Uncover the filling. bring to a boil over med high heat, about 3 min. reduce heat to med-low and using a spoon scoop up small amounts of the biscuit topping and drop onto the hot filling. The topping will almost completely cover the filling.

Move pan to oven and bake until the biscuits are lightly browned about 25 min. Then serve.

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