Friday, July 22, 2011

Chicken Pot Pie

I am not a big one on following recipes to a T. Usually I do my research, find a few that sound good and combine. I did that this week with chicken pot pie. It was good. But now I can't wait to make it again and tweak it so that it is fabulous!

High Life Lounge has the best chicken pot pie and that is what I was trying to recreate. I sauted my chicken in chicken broth with celery and onion. I added basil, parsley and Italian spices while it cooked. I used a bag of mixed veggies (the kind that has the lima beans). I mixed that with a can of cream of chicken soup. Once the chicken was done, I added about a 1/4 cup milk and 2 T of flour, mixed it with the veggie and soup and put into a deep baking dish. Then I took buttermilk biscuits (the kind from a tube), mashed them all togehter and rolled out a crust, and put it on top of the chicke and veggies. I baked it at 400 until it looked done.

The final outcome was good, but a little runny. Next time I will experiment with making a roux from milk and the chicken broth to make it thicker. I debated about putting in another can of soup next time, but my goal is to always try to keep it low calorie. Skim milk with some flour (and more spices) sounds way healthier!

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