Chicken Pot Pie in a Skillet -- Bonnie's
|POT PIE FILLING|
|3||cups cooked chopped chicken or turkey|
|1/2||cup chopped onion|
|1||cup sliced carrots from crockpot|
|1||cup sliced celery from crockpot|
|3/4||cup diced red potatoes from crockpot|
|1||cup small green frozen peas, thawed and drained|
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|5||measured tablespoons all purpose flour|
|2||cups chicken broth|
|1||teaspoon rubbed sage|
|1/2||teaspoon black pepper, fresh ground|
|VEGETABLES IN CROCKPOT|
|4||large carrots, cut into 3 pieces each|
|4||ribs of celery with leafy tops, cut into 3 pieces each|
|4||small red potatoes, unpeeled and quartered|
|water to cover, no salt, seasoning , onion or garlic|
|GREEN ONION BISCUIT TOPPING|
|2||cups all purpose flour|
|1||tablespoon baking powder|
|3||tablespoons fine chopped green onions|
This is seriously good! I have tried a lot of chicken pot pie recipes, and they always leave me with the feeling that they are missing something, but this one is really different. I attribute that to my method of slow cooking the vegetables ahead of time in the crockpot! It makes all the difference, and the green onion biscuits just top it off. It is easy-to-make in one skillet, too! I am happy to share this recipe with my jap friends. I think you will enjoy it!
Photos and this humble recipe are my own.
Prepare the vegetables and cook them ahead in the crockpot the day before if desired. Cook the vegetables on low about 4 hours until tender. (Use no salt or seasonings or garlic or onions.) Drain the vegetables and chop them according to the recipe. Save the rest of the vegetables for future meals. Don't skip this step, it really makes a huge difference in taste.
You will need a large skillet that can be transferred to the oven. Over medium heat, melt the 5 TBS butter in the skillet and saute the chopped onion until it is tender. Then add the 5 measured tablespoons of flour to make a roux.
Combine the 2 cups all-purpose flour with the salt and baking powder and 3 TBS fine chopped green onion, and mix well. Cut in the 1/4 cup of Crisco with your fingers until it is like coarse cornmeal, then add the 3/4 cup of milk (it may not take all of it so add it gradually.) DON'T OVERMIX or it will make biscuits tough. Go down the sides of the bowl and under the flour mixture gently until you have a workable ball. I use a large cutter. Pat into a half inch thick circle and cut out 8 biscuits.