Tuesday, November 01, 2011

Biscuit potpies

adapted from "time for dinner"

My favorite part of this cookbook is the back where it says "if you have this, make this."
So, taking either a rotisserie chicken or one of those roasted chickens I made, meat pulled off the carcass...

Bake a package of biscuits according to the directions.
While they are baking, heat 4 Tbsp. of butter in a medium soup pot. Add a chopped onion, 3 chopped carrots and 2 chopped stalks of celery. Saute for 10 minutes, then whisk in 6 Tbsp. flour. Add 1/2 c. of white wine and stir until paste forms. Add 4 c. chicken stock, stirring until smooth. Simmer over low heat until thickened.
Add the shredded chicken and some frozen peas, cook until heated through. Season with salt and pepper.
Split the biscuits in half. Place bottom halves in bowls, ladle chicken mixture over top, cover with biscuit tops.

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