Category Archives: Chicken

This is kind of like chicken pot pie only with homemade biscuits on top. Also, as a side note, this may be the last MommaCooks post for a while. We had a flood in our house and they are going to tear out the ceiling and floors in my kitchen tomorrow…not sure how much cooking is going to get done over the next week or so. I’ll be back, it just might take a while.

FILLING:
4 tablespoons butter
1/2 cup finely chopped onion
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 1/2 cups diced cooked chicken
2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
Salt and pepper

BISCUIT TOPPING
2 cups flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
3/4 cup milk

Instructions:
Preheat oven to 375 degrees.

Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides.

Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally.

Add the flour, stirring for 1 to 2 minutes to lightly brown it.

Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk.

Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.

Remove the pan from the stovetop.

Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.

Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)

Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it.

We had this with salad and grapes.

Did I change anything? I used less onions than this recipe calls for and I used about half the frozen veggies. Our boys aren’t huge mixed veggie fans so I didn’t want to turn them against this meal the second they saw it because of the veggie overload. Also, to cut the biscuits, just use the top of a drinking glass. It’s the perfect size and shape.

What did the family think? Hubby wasn’t here to eat with us, but our oldest said he really liked the sauce. The youngest just ate the chicken. I love chicken pot pie, so I thought it was great.

from familyfun.com

This came together very quickly and was a good dinner to make on a busy soccer night.

Ingredients:
3/4 tsp ground cinnamon, divided
1 tsp ground ginger
Salt and pepper
4 medium carrots, thinly sliced
1 cup couscous
2 cups coarsely shredded rotisserie chicken
3 T unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
Plain Greek yogurt, for topping

Instructions:
Bring 2 1/2 cups water to a boil in a medium saucepan over medium-high heat. Add 1/2 tsp cinnamon, the ginger, 1 tsp salt and 1/2 tsp pepper. Add the carrots and cook until crisp tender, 3 to 4 minutes. Drain the carrots, RESERVING THE COOKING LIQUID.

Put chicken and uncooked couscous in a medium bowl. Pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit for five minutes. Fluff couscous with fork when done.

Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the almonds, raisins, scallions, and 1/4 tsp cinnamon. Cook, stirring, until the almonds are toasted, 2-3 minutes. Stir in the cilantro.

Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt.

Did I change anything? Well, I didn’t read the recipe all the way through before I started (big mistake) and didn’t save all of the water left over from the carrots. Lesson learned.

What did the family think? Hubby and I really liked this. There are so many flavors, textures and smells going on with this dish…it was a nice surprise. The boys like all of the parts, but when you put them all together they were a little unsure. Our oldest ended up eating everything but the couscous. Our youngest ate the chicken and the carrots and maybe a raisin or two.

from Food Network magazine