Originally from Better Homes & Gardens More Easy Everyday Cooking, this is pure comfort food. I've bumped up the seasonings a bit, as they were originally on the bland side...
1 ½ lb chicken breast halves
2 ¼ C water
1 bay leaf
2 C cubed, peeled potatoes (2 medium)
1 C chopped onion
½ C nonfat dry milk powder
5 T flour
1 tsp dried (or 1 T fresh) basil, crushed
¾ tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
2 tsp onion powder
1 C frozen peas, thawed
Green Onion Biscuits (see below)
Skin chicken. In a 4-qt Dutch oven, combine chicken, water, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 20-25 minutes or until chicken is no longer pink. Drain, reserving cooking liquid. Discard bay leaf. Cool chicken slightly. Cut chicken into bite-size pieces; discard bones.
Meanwhile, in a large saucepan cook potatoes and onions in a small amount of boiling water about 10 minutes or until potatoes are tender. Drain; return to saucepan. Cover and keep warm.
For sauce, in a small saucepan stir together the dry milk, flour, basil, poultry seasoning, salt and pepper. Add 2 C of the reserved liquid, stirring until smooth. Cook and stir over medium heat until thickened and bubbly. Gently combine the sauce, cooked chicken, potato mixture and peas. Cover and keep warm while preparing Green Onion Biscuits.
Spoon chicken mixture into four 14-oz individual casseroles or a 2-qt rectangular baking dish. Drop biscuit dough into 8 mounds onto the warm chicken mixture. Bake in a 400° oven for 20 to 25 minutes or until biscuits are golden brown and a wooden toothpick inserted into biscuits comes out clean.
GREEN ONION BISCUITS: In a small bowl stir together 2/3 C flour, 1 T thinly sliced green onions, 1 tsp baking powder, 1 tsp sugar, ½ tsp dried basil (crushed), and ¼ tsp salt. Combine 1/3 C milk and 4 tsp oil. Stir into flour mixture just until moistened. (You may need to add a little extra flour to make it hold together, or it may be fine as written.)
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