Feb
10thChicken Pot Pie from Scratch
So here’s what you’re gonna need: about 2.5 pounds of skinless boneless chicken breast, chopped into ~1 inch cubes 2 cans of chicken broth 1 can condensed cream of broccoli soup 1 can condensed cream of celery soup ~14 ounce can of cut green beans ~14 ounce can of corn kernels ~14 ounce can of sweet peas ~7 ounce can of carrots ~4.5 cups of dry hearty egg noodles FOR THE CRUST: stick of butter 2 cups of biscuit-making powder (I used Jiffy) 1.5 cups of milk SPICES: oregano cayenne pepper basil rosemary sea salt Preheat oven to 350°. Take your egg noodles and put them in boiling water for about 5-7 minutes Drain all of the cans of vegetables. Combine everything into a big mixing bowl except the ingredients for the crust, including the egg noodles that you’ve boiled and drained Spice quantities: 2 TBSP Rosemary 1 TBSP Basil .5 TBSP Oregano .5 TBSP Sea salt .5 TBSP Cayenne Pour chickeny goodness into a 9×13″ baking dish that you’ve greased. You’ll likely have extra fixings so we just made a second mini-casserole too Melt the butter. Mix it with the biscuit stuff and the milk until it’s smooth. Slowly pour it over the top of your chickeny goodness that’s in the dish Cook for an hour. Delicious!