Ingredients: |
Ingredients: 2 T Olive Oil
3/4 lb Boneless, Skinless Chicken Breasts (or use roasted chicken)
2 Ribs Celery
2 Med Sliced Carrots
1 Lge Chopped Onion
1 Clove Minced Garlic
2 Med Sweet Potatoes, 1" cubes
8 c Chicken Broth (I think I use about 1/2 of this amount and go about 1/2 inch over contents)
2 Sprigs Thyme
1 Bay Leaf
1 t Salt
1/2 t Black Pepper
1.5 T Cornstarch
1/2 c Water
Biscuits;
2 c Sifted Flour
2 t Baking Powder
1 t Baking Soda
1/2 t Salt
1/4 c Canola Oil
1 c Buttermilk
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Directions: |
Directions:For filling; Heat 1 T oil in large Dutch oven over medium high heat. Add chicken and cook 5-7 minutes or until browned and transfer to a small bowl or plate, or just cut up roasted chicken and set aside in bowl.
Add the remaining oil to the Dutch oven along with celery, carrots and onion. Cook, stirring occasionally, until lightly brown, about 3-5 minutes. Add garlic and return chicken and any released juices to the Dutch oven. Stir in sweet potatoes, turnips, broth, thyme, bay leaf, salt and pepper. Bring to a boil and then reduce to a simmer for 20 minutes or until vegetables are tender. Remove bay leaf. I used no thyme and added cilantro.
Prepare biscuits while simmering. In large bowl combine flour, baking powder and soda, and salt. Blend with fork. Add oil and buttermilk and mix until ingredients are just incorporated. Set aside. Or use frozen biscuits.
In small bowl dissolve cornstarch in water to form a paste and pour in the Dutch oven. It will thicken in 2-3 minutes.
Drop biscuits or place biscuits on top of filling. Simmer uncovered 10 minutes then cover and simmer 10 minutes more or until biscuits are cooked through. I put the pan in the oven after the twenty minutes to brown the biscuits. |
This recipe for Chicken Pot Pie is from