Tuesday, June 24, 2014
Chicken Pot no Pie!
4 BLSL chix breats, cut into pieces
2 cups of O'brien potatoes, frozen
1/2 cups and carrots (total not of each), frozen
1 jar of chicken or turkey gravy, the little one
2 TBSP of butter
1/4 tsp thyme
1 tsp parsley flakes
2 cloves of garlic, minced
1 tsp onion powder
Dash of white wine
salt and pepper to taste
For the "Pie Part"
1 can of Grands flaky biscuits
4 TBS butter
3/4 tsb of garlic powder
1/2 tsb of parsley flakes
Preheat to 400 degrees
Melt butter in a skillet, add garlic. I use a garlic press because I hate my hands smelling like garlic, judge me if you want, but I am no Rachel Ray.
After letting the garlic cook for a minute or 2 add the chicken on high heat to brown for just a few minutes. Add salt, pepper, thyme, garlic and parsley. Add the dash of white wine now. I buy those little baby bottles of wine and keep in the fridge to cook with. I think I used Chardonnay this go around. Wine doesn't last in this house so I buy these baby bottles specifically for cooking.
Add potatoes and stir to coat w butter and spices. Add peas and carrots
Add gravy to the mix. Fill the jar w about 1/3 cup of water and add.
Turn down the heat and simmer about 25 minutes, covered. Stirring occasionally.
Meanwhile, cut biscuits into quarters and throw in a bowl.
Melt butter, garlic and parsley in the microwave until butter is melted.
Pour butter mixture over biscuit and stir to coat. I tried to go in "hands on" and that mess what hot! Stir w a spoon until its not like sticking ur hand in lava coated biscuit pieces. U'll thank me later.
Bake about 10 minutes until browned. Serve over Chicken mixture.
I love this stuff. My hubs wasn't as big a fan. He ate the entire giant plate I made him, but said it was "aight". Ass.
You can add more peas and carrots (or corn) if you'd like. I add just enough to say we actually had a veggie at dinner. It's all about food politics, shame really.