Tuesday, October 30, 2007

Chicken and Vegetable Cobbler


Author Tena Edwards

Ingredients

Biscuit Topping
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons vegetable shortening
3/4 cup milk

Filling
5 tablespoons butter
5 1/2 tablespoons all-purpose flour
2 1/2 cups warm chicken broth
Salt and fresh-ground black pepper, to taste
2 cups cooked and cubed chicken or turkey
1 (10-ounces) package frozen mixed vegetables, defrosted and drained OR about 2 cups chopped vegetables of your choice

Instructions

Dumplings
Sift together the flour, salt, and baking powder in a mixing bowl. Blend in the shortening with a fork. Add the milk and mix just enough to incorporate the ingredients. Roll or pat out to about 1/2 inch thick. Cut with biscuit cutter (size of your choice).

Preheat oven to 350F. In a saucepan, melt butter over medium heat. Stir in flour and cook, stirring, 1 minute. Slowly whisk in chicken broth and continue whisking or stirring until thickened. Season with salt and pepper. Stir in chicken or turkey and vegetables. Spoon into pie plate or 8x8 baking dish. Place biscuits on top of filling, about 1/2 inch apart.  Bake in center of oven about 45 minutes, or until biscuits are golden brown and filling is bubbling. Makes 4 to 6 servings.

Just tried this one the other day. I kind of combined a couple of recipes I had to make a cross between a pot pie and a casserole. It turned out really delicious--I'll definitely make it again.

Posted by QueenBe at 20:15:04 | Permanent Link | Comments (0) |

Friday, October 26, 2007

Creamy White Chili


Author Taste of Home, Feb/Mar 2001

Ingredients

1 pound boneless skinless chicken breast halves, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 15.5oz cans great northern beans, rinsed and drained
1 14.5oz can chicken broth
2 4oz can chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Instructions

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. 7 servings.

This is a wonderful, warm and easy dish for the chilly (haha, get it?....chilly--chili....oh well, never mind)  days of fall. Make it with my favorite cornbread, serve with a salad and it's a perfect meal.  You can also find this recipe at http://www.reciperiot.com/recipes/chilirecipes.php, and the cornbread recipe at http://www.reciperiot.com/recipes/quickbreadrecipes.php (called Favorite Skillet Cornbread).

Posted by QueenBe at 11:05:43 | Permanent Link | Comments (0) |