Thursday, March 1, 2012

One Chicken=two meals

I made a new recipe the other night, I had been dreaming about it since I saw it over at my friends blog cloth diapering journey.  I changed it up a bit and I loved it!

Curried chicken pot pie.  I have never made pot pie before.  I'm not a big eater of pot pie either.  I don't know why, because this dish was delish!

Its not traditional tho, which is even better.  Original recipe can be found on howe to cook.

Now for mine.

Curried Chicken Pot Pie

2 1/2- 3 c. diced chicken
2 carrots, peeled and diced
3 celery stalks, diced
4 small potatoes, peeled and diced
1/2 c. bella mushrooms, quartered (you can use any mushrooms)
1/2 c. frozen peas
1/2 c. frozen corn
1 can coconut milk + some milk (make sure it equals 2 c.)
4 T. butter
4 T. flour
2 c. chicken broth
1/2 T. curry powder
salt and pepper
1 can refrigerator biscuits (I used whatever was on sale)

So here is the deal, my grocer had whole chickens on sale for $.99/lb.  So I bought a 4 lb one for $4.   I roasted it with some salt, pepper, garlic powder and some oil, I then roasted it for two hours.  I let it cool and then took all the skin (threw it out) and took all the meat off the bones.  (save that carcass!)  Oh my, and celery and carrots, mushrooms were all on sale.  So both meals roughly cost me $9.  I could break it down, but I'm not that talented.

Chop your veggies and stick them in a pot with water.  Boil until soft.  As soft as you want it.

Ok so while your veggies are getting soft, you want to make a roux.  Melt butter first, make sure its hot, then whisk in your flour.  Whisk it constantly so it doesn't burn.  Slowly add milk and broth.  Keep on will get thicker.  Don't forget to turn the heat down to about med, med-high. Add curry, salt and pepper.  Throw in your drained veggies, diced chicken, corn, peas and mushrooms.

Throw it in a big casserole dish and cover up.  Preheat your oven to whatever the package says for your biscuits and throw the casserole in there for about 10-15 minutes, until its nice and bubbly.  Once that happens, put the biscuits on top and bake uncovered for 13-17 minutes or until the biscuits are browned.  Enjoy!

Yum, look at all those veggies!
Finished product!  The curry taste wasn't over powering, it had a nice hint to it.  Loved it!

So while that was being made I took the carcass of the soup and threw it in a pot with water, dried thyme, a bay leaf, carrots, celery, salt and pepper and simmered it for two hours.

Once the two hours were up I picked the bones and carcass out, added some noodles and the rest of the diced chicken and voila, homemade chicken soup!!

Any new recipes to share??


1 comment:

  1. Love how you added the mushrooms. I will definitely be trying your version soon. I love curry powder.

    I have never made chicken noodle soup from scratch and yours look delish. will be making soup pretty soon.


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