Winter isn’t the only time a “one-dish” meal comes in handy, especially for busy cooks who find they’re spending more hours outdoors after spring arrives. There are so many casserole dishes that work well for quick meals, but they don’t always pass muster with the entire family, or some lack the vegetables kids need for a balanced meal.
This recipe for Ranch House Chicken Pot Pie recipe, though, satisfies most people’s taste buds, and if you add a salad, you can have a healthy meal even kids will like.
This dish is easy on your budget, too, especially if you buy frozen chicken thighs to use in the recipe, like I do. I used to make this dish when our children were young, and four chicken thighs were enough to make a 10-inch skillet full. If you prefer white meat, you can buy chicken breasts instead, and you’ll only need 3 cups of cooked chicken to make this.
With rising food prices, this dish provides a great way to stretch your food dollars and still serve something your family will love. Plus, when you serve this one-dish combination of meat, potatoes and vegetables under hot sage biscuits, you’ll spend less time cleaning up in the kitchen, leaving more family time outdoors!
RANCH HOUSE CHICKEN POT PIE
1 1/2 cups sliced fresh mushrooms
1 cup frozen peas and carrots
1 cup diced potatoes
1/3 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika (optional)
4 cups chicken broth
1/2 cup milk
3 cups cooked chicken, chopped
1 recipe sage biscuits
In a 10-inch, oven-safe fry pan, cook mushrooms in 1 tablespoon butter until tender. Remove from pan.
Melt remaining butter in fry pan; stir in flour and seasonings. Add chicken broth and milk slowly and cook and stir until mixture boils and thickens. Stir in chicken and vegetables and keep hot in fry pan.
Prepare biscuits as directed in recipe below and then place wedges on top of hot chicken mixture. Bake in a 350-degree oven for 35 minutes. Remove from oven and brush tops with mixture of syrup and water; place on an ungreased baking sheet. Bake in a 450-degree oven for an additional 12 minutes or until biscuits are lightly browned.
SAGE BISCUITS:
2 cups all-purpose flour
3 heaping teaspoons baking powder
1 teaspoon salt
1 teaspoon dried sage OR fresh sage leaves minced
6 tablespoons shortening
1/2 cup milk (possibly a sprinkle more to make the dough workable)
2 tablespoons corn syrup
1 teaspoon water
Combine flour, baking powder, salt and sage in mixing bowl. Cut in shortening until crumbly. Add milk and mix to moisten flour.
Shape into a ball; turn out onto a lightly floured surface. Roll or pat into an 8-inch circle. Cut into 8 wedges. Use as directed above.
NOTE: I cooked the 4 chicken thighs with 2 stalks sliced celery, 3 chicken bouillon cubes and 1/2 sliced onion in 6 cups water (until chicken was done) to make my own chicken broth.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
