Chicken Pot Pie with Biscuit Topping
I sliced the chicken. Took the last of the meat off the carcass, strained the broth and refrigerated everything, had a glass a Chablis Blanc and went to bed.Â
Today I looked at all that meat and decided to make a few dishes for the freezer. First up--Chicken Pot Pie with Biscuit topping.
I melted a couple tblsps of butter in a sauce pan. Â Stirred in a bit of flour, added about a 1/4 cup of chicken broth. Â Stirred it until it began to thicken. Â Then I added a cup of frozen celery, carrots and peas. Â Added a bit more of the chicken broth, let it cook until thickened. Â Tossed in some cut up roasted chicken, let it simmer for a few minutes while I made the biscuits. Â I baked them, Â While they were baking, I put the Chicken mixture into fourÂ ramekinÂ dishes, Â Put them in the frig to chill. Â Let the biscuits cool. Â I put the cooled biscuits into a freezer bag, I covered the ramekin chicken dishes with their lids and put it all into the freezer.
I will now have four Chicken Pot Pie with Biscuits whenever I need to take them out, either let them thaw and put into the oven, or put in the microwave and cook on high for 12 minutes. Â I'll top with a biscuit.