Chicken and biscuits

Came up with this one out of desperation.

1Tbspn vegetable oil
Half lb. Boneless skinless chicken breast cut into bite sized pieces. (Can also use thigh)
1/2 medium onion chopped
2 stalks celery chopped
3 medium carrots, peeled and chopped
2tsp poultry seasoning
S&p to taste
1 can (10 3/4 oz) each cream of mushroom and cream of chicken soup
1Tbspn flour
1 cup chicken broth
Frozen buttermilk biscuits

Preheat oven to 425

In heavy skillet over medium heat cook chicken bites in oil, until nearly cooked through.
Add seasonings, chopped veggies, and let cook stirring freq until onions are translucent.
Add flour, coating chicken and veggies and let brown slightly, stir constantly, scraping the browned bits on the pan. Add chicken broth to deglaze, scraping all the goodness off the pan. Add canned soups and combine thoroughly and let heat through.

Pour into 8x13 baking dish, sprayed with Pam. Top with frozen biscuits (I used 8, spaced out). Bake 12 -15 minutes, or until biscuits are golden brown and casserole bubbly.


Note cut veggies small so they cook faster.

Classic Chicken Pot Pie

No bottom crust on this one

1 lb boneless skinless chicken breast halves, cubed
1 cup sliced carrots (I used frozen)
1 cup frozen green peas
1/2 cup sliced (small) celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed (i just used a pinch)
1 and 3/4 cups chicken broth
2/3 cup milk

1 9 inch unbaked pie crust  (I thawed out a frozen premade)


Preheat oven to 425F
 Spray 9x13 casserole dish with Pam and set aside.

In sauce pan combine chicken carrots and peas.  Cook until Chicken just cooked through and carrots are starting to tender -- about 15 minutes.  (the ice from frozen provides a perfect amount of moisture, if it gets too dry, just add a couple tablespoons of water).  Remove from heat and pour mixture into sprayed casserole dish.

In same saucepan, over medium heat cook onions and celery in butter until soft and onions are translucent.  Stir in flour, s&p, celery seed, and let cook until just starting to smell toasted and take on a browning.  (3ish minutes)  Slowly stir in chicken broth and milk, whisking continuously.  Simmer over medium low heat until thickened.  Add to chicken mixture in casserole dish and mix well to combine.

Take refridgerated/or thawed frozen premade pie shell.   Flour board or counter top and fold it over on itself 4 times (This makes it super flaky).  Reroll into rectangular shape to cover majority (doesn't have to fit perfect - I trimmed mine up so there was about an inch on either end uncovered and the crust was just centered)  Cut vent holes in crust to allow steam to escape.

Bake for 30 to 35 minutes or until pastry is golden brown and filling bubbly.  Let cool 10 minutes before serving.

Lemon Butter Chicken

8 bone in, skin on chicken thighs
1 Tbspn smoked paprika
S & P to taste
3 TBsp buttter, divided
3 cloves garlic or 1 TBsp jarred chopped garlic
1 C chicken broth
1/2 C heavy cream
1/4 C grated parmesan
Juice of 1 lemon or 2 Tbsp
1 tsp dried thyme or 3 sprigs fresh chopped
2 C baby spinach, chopped

Preheat oven to 400ºF
Melt 2 T of butter in large oven proof skillet (cast iron worked good) over medium high heat.  Add chicken skin side down and sear both sides until golden - about 3 minutes. set aside

Melt remaining butter in skillet, add garlic and cook, stirring frequently until fragrant, about 2 minutes, stire in broth cream cheese, juice and thyme.

bring to a boil, and reduce heat.  Stir in spinach and summer until wilthed and sauce has thickened slightly, about 5 minutes.   Return chicken to pan.

Place in oven and roast until cooked thru reaching internal temp of 175 F.  about 30 minutes.

Serve immediately. 

Good with rice pilaf.