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Directions for: Baking Powder Biscuits, Chicken Pot Pie, Salad
Ingredients
Baking Powder Biscuits4 Tbsp melted butter or shortening
2 cup flour
4 Tbsp baking powder
cup [ to 1 cup] grated Cheddar cheese (optional)
1 cup 1% milk
Chicken Pot Pie1 tsp canola or olive oil
3 450 g boneless, skinless chicken breasts
1 onion, finely chopped
10 mushrooms, sliced
tsp salt
tsp ground sage
tsp marjoram
tsp thyme leaves
1 tsp butter or margarine
1 Tbsp flour
1 cup milk
1 cup frozen, mixed vegetables
Salad1 bag baby spinach
3 Tbsp salad dressing
Directions
Baking Powder Biscuits1. Preheat oven to 375 F.
2. Melt butter in microwave for 10 to 15 seconds. Set aside.
3. In large bowl combine flour and baking powder. Stir to combine with a fork. (If adding cheese, add now.) Put a little aside to sprinkle on top.
4. Gradually stir in milk and melted butter alternately.
5. Roll out dough on a floured surface and form into a large square, approximately inch thick. Cut into triangles, squares or cut into circles with a glass or cutter.
6. Place on sprayed cookie sheet. Set aside.
Chicken Pot Pie1. Heat oil in large, nonstick frying pan on medium heat.
2. Cut chicken into bite-size pieces and add to pan. Toss until chicken is no longer pink.
3. Add onion, and mushrooms to pan.
4. Add spices to pan and stir.
5. Add to pan in the following order: butter, flour, and gradually add milk. Stir until thick.
6. Rinse vegetables under cold water and add to meat pan, stirring until mixed.
7. Pour entire mixture into a rectangular oven-safe baking dish.
8. Bake chicken mixture in hot oven beside biscuits.
9. Set timer for 15 minutes to check on biscuits, but they will likely take the full 20 minutes. (Biscuits should be slightly brown.)
10. Remove biscuits to let cool.
11. Reset timer for a total of 20 minutes for the pot pie.
Salad1. Serve with favorite dressing.
See more: Poultry, Mushrooms, Vegetables, Main, Dinner, Bake, Eggs/Dairy, Quick and Easy, Salad, Stir-Fry, Chicken