Jennifer at 19:23, 16 August 2011

2011-08-16T19:23:43Z

← Older revision		Revision as of 19:23, 16 August 2011
Line 23:		Line 23:

	While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.		While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.

			[[category:Entrees]]

Jillian: Created page with "INGREDIENTS 1 quart chicken stock, available on soup aisle 1 1/2 pounds chicken tenders, 2 packages 2 tablespoons butter, cut into pieces 1 medium onion, chopped *2 carrots,..."

2011-07-05T04:12:34Z

Created page with "INGREDIENTS *1 quart chicken stock, available on soup aisle *1 1/2 pounds chicken tenders, 2 packages *2 tablespoons butter, cut into pieces *1 medium onion, chopped *2 carrots,..."

New page

INGREDIENTS

*1 quart chicken stock, available on soup aisle
*1 1/2 pounds chicken tenders, 2 packages
*2 tablespoons butter, cut into pieces
*1 medium onion, chopped
*2 carrots, peeled and diced
*2 ribs celery, diced
*6 white mushrooms, quartered
*1 bay leaf, fresh or dried
*1 teaspoon dried thyme, 1/3 palm full
*Salt and pepper
*2 tablespoons all-purpose flour
*Handful flat-leaf parsley leaves, chopped
*1 cup frozen peas
*1 package refrigerated biscuits in tube, found on dairy aisle

DIRECTIONS

Preheat oven to 400 degrees F.

Reserve 2 cups of stock for vegetables. Cut tenders into 1/3's. Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer. Poach chicken 6 to 8 minutes.

While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve.

Vermont Chicken Pie - Revision history

Jennifer at 19:23, 16 August 2011

Jillian: Created page with "INGREDIENTS *1 quart chicken stock, available on soup aisle *1 1/2 pounds chicken tenders, 2 packages *2 tablespoons butter, cut into pieces *1 medium onion, chopped *2 carrots,..."

Jillian: Created page with "INGREDIENTS 1 quart chicken stock, available on soup aisle 1 1/2 pounds chicken tenders, 2 packages 2 tablespoons butter, cut into pieces 1 medium onion, chopped *2 carrots,..."