Chicken Pot Pie and a new LC Brasier!
Happy February!
It has been a great month so far. It's my birthday month...my husband is getting promoted...and my oldest son will be heading to Colorado for college!
And, I celebrated with a few new additions to my kitchen.
The Marseille dutch oven was my Christmas present, of course.
But, the outlet was having a great sale, so, we took advantage.
I grabbed the 3.5qt brasier, the 11.75" skillet and the utensil crock; all in red.
Also, these cute condiment servers, as well as 7 each of dinner plates and pasta bowls in Marine. Those will stay on the top shelf until there's a dinner worthy.
For all of this, I got two, cute mini fondue pots.
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My first delve into the brasier was some chicken. Nothing fancy. Just a few strips of chicken breast to cook and flavor, and add to a nice, savory, chicken pot pie.
Started with evoo, and some butter and sautéed onion and garlic...then added chicken breast cut into strips, seared with salt and pepper.
Once braised, the chicken pulled apart into nice, rustic chunks.
Prior to braising the chicken, I sautéed some onion, and cooked up some potatoes, carrots, and celery in my LC dutch oven. Some evoo and butter, spices, then a little flour and chicken stock, with a can of cream of mushroom soup...which made a very nice gravy.
To this, I added my rustic chicken bits.
In goes the chicken pot pie filling...
and bake at 350˚ for about 40 minutes. I placed it on the middle rack so the biscuits didn't over brown.
This meal didn't last long.
One serving for left-overs.
The Grands biscuits give the savory chicken filling a nice sweet flavor.
There are a few flavors to choose from. I had the butter-infused selection.
I actually have enough left-over filling frozen for another pie soon.
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