Wednesday, October 1, 2014


DO NOT keep this recipe to yourself!!!!!! It is so AMAZING!!!!!!
This is BETTER than a chicken pot pie!!!!!! Oh my!!!! ...
Cream Base
1/4 C Butter
3Tbls Flour
1 C Milk
1 Cube Chicken Bouillon
2 small boneless skinless Breast
1 Small boneless skinless thigh
1 Large can of Pillsbury Grand Biscuits
2-3Tbls of oil
1/2 onion chopped
1 Carrot thinly sliced rounds
1/2 C cream Corn
1/2 C Frozen Peas
1 Pinch of Onion Powder
1 Pinch of Nutmeg
Pepper to taste
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. It will be thick.
Cook chicken as desired
Saute Onions and carrots in oil on low heat until soft and onion translucent. Salt well to keep from browning.
While onions and carrots are sauteing, chop chicken and add to a large bowl. Mix in cream base, frozen pea's, cream corn, and onion, and carrots, adding onion powder, nutmeg and pepper. Mix well.
Spray or butter 3 small 3 by 6 Inch Baking crocks, add one biscuits each, stretching to fill bottom of each crock. On top of each biscuits fill with chicken mix top with 2 biscuits stretched and pinched together to fit top,
Bake @ 350 for 17-20 min. until brown warm and bubbly.

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