I watched Racheal Ray prepare this recipe on her show, 30 minute meals, a couple of months ago. So I made it for my family and they loved it. I liked the fact that it didn’t take to long to make,(under 30 minutes). Since everyone will be busy New Years Eve, I have decided to fix this for dinner before everyone arrives for the countdown. I’m going to serve this with a great big bowl of tossed salad and I won’t be running around trying to figure out what to do. So, if you have a big evening planned for New Years Eve, you may want to try this. You could also make this on football game night. It warms up the bellies and fills everyone up. This is like a one cup meal. It’s the perfect size for kids and most of them like Chicken pot pie. You don’t have to stand in your kitchen making the perfect crust. The biscuit is the substitute for the crust. Everything else is basically the same.
What you will need:
1 Jumbo tube of butter biscuits, such as Grands
Sweet paprika, for sprinkling
1 and 1/2 pounds chicken breast, diced
3 Tablespoons butter
2 ribs celery greens from the heart, chopped finely
1 medium yellow onion, chopped
1 large carrot, peeled and diced
2 teaspoons poultry seasoning
3 Tablespoons of all purpose flour
1 Cup shredded potatoes, like hash browns
1 pint of half and half cream
1 quart of chicken stock
1/4 teaspoon of grated nutmeg
1 Cup frozen peas
salt and pepper
Here is what to do:
Preheat oven. Place biscuits on a cookie sheet and sprinkle them with Paprika. Then bake biscuits according to the package. In a medium pot, on medium heat, cook chicken in butter for two minutes then add all the vegetables and season with salt, pepper and poultry seasoning. Add potatoes, then add the half and half and chicken stock and whisk. Add the nutmeg. Bring soup to a boil then turn heat down to simmer the soup for another 10 minutes. Add peas right before it’s done. Add to mugs and top with a biscuit.