I recently heard several people talking about using special fancy ingredients. I really don’t do that. I will totally skip over an ingredient or see if i have one that will deliver a similar taste. I rarely use something extraordinary so you can be comforted by that fact.
My husband wanted chicken pot pie and so i started in on that. It has been cold and is getting colder. It was a great meal and warm in my belly.
- chicken breasts
- herbs de provence (poultry seasoning)
- chicken stock
- frozen peas and carrots
- refrigerated biscuits
First i cooked chicken breasts in the slow cooker. I simply seasoned with salt and herbs de provence (which is just fancy poultry seasoning). Placed them in my lined slow cooker and set to low for about 6 hours before we went out for the day. While the filling was cooking the chicken was removed and shredded.
When we got home i sautéed some onion in 4 TBSP butter. Seasoned with salt and pepper.
Once the onions were translucent I added about 3 TBSP of flour and whisked to combine. It will make a paste known as a roux. I cooked this over medium heat for 10 minutes or so. I then added chicken stock bit by bit until it formed a thick gravy (about a cup). The key is to continue whisking as you add the stock to avoid lumps. Once the gravy is to your liking stir in half a bag of frozen peas and carrots and turn the heat off.
I made individual ramekins of pot pie. I stirred a handful of chicken into the sauce mixture at a time and then placed the chicken and 1/4 of the filling in 4 individual ramekins. We then rolled out refrigerated biscuits and placed them on top and baked for about 5-8 minutes at 350. The larger ramekins required two flattened biscuits while smaller ones required only one. The edges of the biscuit should extend over the edge of your dish. The tops were golden brown and crunchy. My husband said it had a satisfying crunch as his spoon broke through the top of the crust.