Monday, February 2, 2009

Oops, how to make chicken pot pie

I was gettting too tired last night when I posted my menu and forgot to add the Chicken Pot Pie directions. Here you go, and I also added the Beef Stoganoff, recipe free of course!

Chicken Pot Pie:

What you will need: 2 boneless skinless chicken breasts OR 6-8 chicken breast tenderloins cut in bite size pieces, 2 cups chicken broth, 1/2 bag frozen mixed vegetables, 1 medium potato small diced, one can large biscuits, flour, milk, vegetable oil, seasoning.

Put it together:

Parcook the diced potatoes in a small microwave dish with a little salted water, about 4-5 mins. Drain.

Season chicken with your favorite seasoning blend or salt and pepper. Heat 2 TBl cooking oil in large skillet, add meat, stir until cooked on medium heat.

Add 1/4 cup flour to pan with meat, stir to mix with the oil and coat the chicken about one minute. Add the chicken broth, raise heat to med/high and bring to boil, this should be a very thick gravy. Add a little milk at a time to thin a little to consistency you want. Taste and season if needed with salt and pepper. Keep the heat up! Add the parcooked potatoes and the frozen veggies. Bring it up to a good simmer.

Pour the pot pie mixture into a 13"X9" baking pan. Seperate the biscuits and roll lightly with a rolling pin to flatten them a bit. Lay the flattened biscuits on top of the pot pie mixture. Bake in hot 400 degree oven until biscuits are golden brown on top.

Easy Beef Stoganoff:

What you will need: 1 lb. sirloin steak or leftover pot roast, sliced thin, 1/2 onion sliced thin, 4 ounces sliced fresh mushrooms, 2 cups beef broth, cooking oil, 3-4 Tbl flour, 2 Tbl ketchup, 1 cup sour cream, cooked noodles or rice.

How to make it:

Heat cooking oil in large skillet on medium high, season meat and cook in hot skillet until browned, add onions and mushrooms cook for about 2-3 minutes until soft and slightly carmelized. Add flour stir to mix with oil and coat meat about 1 minute, add broth and ketchup and bring up to a boil to thicken. Taste and reseason if needed. Turn down heat to low, stir in the sour cream and gently heat. Serve over rice or noodles.

Another version: If you want to do a more "high end" stroganoff for company or a special occasion dinner, use beef tenderloin or sliced ribeye steak, before adding the beef broth add 1/2 cup red wine, such as cabernet sauvignon or melot. Reduce on medium heat until all the liquid is evaporated. This will concentrate the flavors and cook off all the alcohol. Add 1-2 Tbl butter to pan and then add the flour. Proceed with recipe above.

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