Chicken Pot Casserole

 


Ingredients:
  • 2 cups flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup oil
  • 1 cup milk
  • 1/3 cup butter
  • 2 chicken breasts
  • 1 onion
  • 3 cloves garlic
  • 3 cups chicken stock
  • 1 cup peas
  • 3  med ribs celery
  • 2 med carrots
Instructions:
  1. At 350 F, bake 2 chicken breasts in oven for 1 hour
  2. While baking, chop 1 onion, 3 cloves garlic, 3 ribs celery, and 2 carrots
  3. In a saucepan, saute onion in a little bit of cooking oil until semitranslucent
  4. Add garlic and cook until fragrant
  5. Add carrots, celery, 1 cup peas and 3 cups chicken stock,
  6.  Let simmer until chicken has been in oven for 1 hour
  7. Remove chicken from oven, coursely chop and add to pot
  8. Stir together, then place in casserole dish
  9. Increase oven temp to 450 F
  10. For tea biscuits, sift together 2 cups flour, 3 tsp baking powder, 1/4 tsp salt
  11. In a separate bowl, add 1/3 cup neutral oil, 1 cup milk
  12. Mix together, knead dough, flatten and turn into rounds using a mug/can/mason jar
  13. Add tea biscuit rounds on top of mix
  14. Bake for 15 min
Source: My mother-in-law's cookbook

Yield: A baking dish worth of casserole

Description:

Like the broccoli salad and hummus recipes, this one comes from my mother-in-laws cookbook. Her and Lee-Anne call this "chicken pot pie" but clearly it's a deviation from the traditional format.

It included instructions for the tea biscuits, but only the ingredients for the mixture. Lee-Anne claimed it was mostly made from intuition, so with her permission, I developed the rest of this recipe by observing her make it

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