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Ingredients
- Buttermilk biscuit topping or pie crust (Pillsbury) warm
- 1 1/2 lbs. cooked chicken
- 2 c. chicken broth
- 1 1/2 tbsp. veg oil
- 1 medium-large onion chopped fine
- 3 medium carrots 1/4 inch thick
- 2 celery ribs cross-wise
- 3 small-medium potatoes peeled and cubed, cooked in salted water- save.
- Salt and pepper
- 4 tbsp. unsalted butter
- 1/2 c. flour
- 1 1/2 c. milk
- 1/2 tsp. dry thyme or more
- Marjoram tied bundle
- 3 tbsp. dry sherry ore more
- 3/4 c. frozen peas
- 3 tbsp. minced parsley
- Veg oil 1 tbsp. or so
Details
Cooking time 20mins
Preparation
Step 1
1. Saute onions
2. In another larger sauce pan melt the butter. When foamy add flour (sprinkle it in).
-add milk and whisk
-add sherry
-add broth
-add onions
-add salt & pepper (white pepper)
-let simmer and watch
3. With more oil cook celery and carrots (only about 5 minutes) until a little soft.
4. Mix in veggies, peas, potatoes. Fold in chicken.
5. Bake at 400 for 20-28 minutes. Foil underneath since it drips.
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