
Recipe very very loosely adapted from Cooking Light October 2006
Pictures by Kelly
Filling:
2 tablespoons olive oil
1 cup onion, chopped (or 1 cup pearl onions, whole)
2 medium sized potatoes, cut into 1 inch pieces
2 cups cooked chicken, chopped*
2 cups frozen mixed vegetables**
1/4 teaspoon dried thyme (3/4 tsp fresh)
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
2/3 cup milk
- Preheat oven to 425 degrees F. Lightly grease a 9 x 13 inch backing dish.
- In a large skillet, heat olive oil over medium-high heat. Add onions and thyme; saute 2 minutes. Add potatoes, saute 4 minutes. Add broth and bring to a boil. Cook about 10 minutes, or until the potatoes are starting to soften.
- Stir in chicken, mixed vegetables, salt, and pepper. Cook 2 minutes.
- Combine cornstarch and 2 tablespoons water in a small bowl, whisking until smooth. Add cornstarch mixture and milk to skillet. Reduce heat and simmer 3 minutes, until liquid has thickened.
- Pour vegetable mixture into 9 x 13 in pan.
**If you don't have a mixture of frozen vegetables, use a mixture of fresh. I used 3 carrots, 1 green pepper, and some frozen peas and green beans in mine.
Biscuit:
1 1/4 cups biscuit mix (like Bisquick)
1/2 cup milk
1 egg
- In a medium bowl, combine baking mix, milk and egg. Stir just until combined (there may still be a few lumps in the batter).
- Spoon batter evenly over chicken mixture. Spread as evenly as possible, though you may have a few "holes" where the biscuit will spread. Bake for 20 or until topping is golden and filling is bubbly. Let stand 10 minutes.
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