#1286 - Stovetop Pot Pie

(by Shirley McNevich)

1 TBSP canola oil
1 1/4 lbs. boneless chicken OR ham OR turkey (cut into bite sized pieces)
1 tsp. salt (if using ham, omit the salt)
1/2 tsp. pepper
garlic powder
2 cups fresh carrot pieces
2 cups frozen diced hash brown potatoes
1 - 15oz. chicken gravy (or make your own)
1 cup fresh or frozen peas (thawed and drained)
1 - 12oz. can Pillsbury buttermilk biscuits

In a saucepan over medium heat add carrot pieces--add enough water to cover the carrots. Bring to a boil, then cook until softened but crunchy--drain. In a skillet over medium heat add canola oil and chicken (or ham or turkey)--add salt and pepper, then stir and cook until chicken is browned and cooked through. Add cooked carrots, diced hash brown potatoes, chicken gravy and peas--stir and bring to a boil. Once boiling, turn heat to low and simmer for 20 minutes (stir once in awhile). Heat oven to 400 degrees. Open the biscuits--cut each biscuit into 4 parts and place them on greased cookie sheets. Sprinkle the tops of the biscuits with garlic powder. Bake biscuits according to package directions. Remove biscuits from oven. To serve, add some biscuit pieces to each plate and scoop chicken mixture over the top using a ladle.

#480 - Gravy

(by Shirley McNevich)

1 qt. chicken, beef, pork or turkey broth
1 tsp. salt
3 TBSP cornstarch
1/2 cup water

Put the broth in a saucepan and taste--if flat, add the tsp. of salt--if it tastes ok, do not add salt. In a small bowl, mix the cornstarch with the water (add the water a small amount at a time so it doesn't get lumpy--stir until smooth). Heat broth on medium heat and add the cornstarch mixture to the broth--stir continually until it comes to a boil and thickens. Remove from heat and serve.