CHICKEN POT PIE WITH BISCUITS

from: https://kristineskitchenblog.com/chicken-pot-pie-with-biscuit-crumble-topping/

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 5

For the pot pie filling:

1/4 cup unsalted butter 4 tablespoons

1 yellow onion chopped (1 1/2 cups)

3 carrots chopped small (2 cups)

3 ribs celery chopped small

2 cloves garlic minced

1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup flour

1 3/4 cups low sodium chicken broth

1 cup milk

2 cups shredded or chopped cooked chicken

1 cup frozen peas

For the biscuits:

2 cups flour I used 1 cup of all-purpose flour plus 1 cup of white whole wheat

1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons cold unsalted butter cut into small cubes

3/4 cup whole milk plus more for brushing

Preheat oven to 425 degrees F.

Make the Filling

In a 12-inch or larger oven-safe pan*, melt the butter over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened.

Stir in the garlic, thyme, salt, pepper and flour. Cook, stirring, for 1 minute.

Stir in the broth and milk and cook, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. It will continue to thicken a little more as it bakes.

Turn off the heat and stir in the chicken and peas.

Make the Biscuits

Whisk together the flour, baking powder and salt in a large bowl. Add the butter to the bowl and use a pastry cutter (or your fingertips) to work the butter into the flour until the largest butter pieces are the size of very small peas. Use a fork to stir in the milk until the dough clumps together.

Transfer the dough to a floured cutting board. Pat it down into a 3/4-inch thick round with your hands. Use a biscuit cutter or drinking glass to cut round biscuits.

Place the biscuits on top of the pot pie. Brush the biscuits with a little bit of milk. This will help the tops to brown in the oven.

Bake the pot pie for 15-18 minutes, until the biscuits are golden brown on top and the filling is bubbly.

Carefully remove the pan from the oven as it will be very hot. Serve.

Notes

*You may use store-bought refrigerated biscuits to save time.

*If you do not have an oven-safe pan that can go from stove top to oven, you may prepare the filling on the stove and then transfer it to a casserole dish to bake in the oven.

HAM AND POTATO CHEDDAR SOUP

from: https://therecipecritic.com/ham-and-potato-cheddar-soup/

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Serves 6

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions

In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

SMASHED POTATO CAKES

Recipe from: Paula Dean

6 cups cubed (1 inch) yukon gold potatoes
3 1/2 cups panko, divided
1 large egg, lightly beaten
1/2 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onion
1/4 cup butter
1/4 cup sour cream
1 clove garlic, minced
1 tsp salt
1/2 tsp ground black pepper
3 tbsp extra virgin olive oil

In a large dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10-12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper.  Form potatoes into 3 inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately.
Prep time: 15 minutes.  Cook time: 20 minutes.  Serves: 14 cakes

YUMMY POTATOES

Recipe from: Grandma Stewart

6 medium potatoes - preboiled and grated
1/4 cup butter
1 pint sour cream
1 can cream of chicken soup
1/3 cup chopped green onions
1 1/2 cup shredded cheddar cheese
1/3 cup bread crumbs
2 tbsp butter, melted

Cook potatoes until tender, then cool, peel and shred or grate.  Heat the 1/2 cup butter with soup.  Blend in sour cream, onion and cheese.  Mix with potatoes and spread in a 9x13 inch pan.  Mix bread crumbs with 2 tbsp butter and sprinkle over casserole.
Bake and 350 for 45-60 minutes. Serves 8

SCALLOPED POTATOES

Recipe from: Heidi Watts

Slice potatoes and grate cheese
Grease 9" square pan
Layer potatoes (with salt and pepper) and cheese, about 4 layers
Pour white sauce over the top of potatoes.
Bake at 350 for approximately 60 minutes, or until tender.

WHITE SAUCE
Melt 1/2 stick of butter in saucepan.
Mix in 4 1/2 tbsp of flour until smooth.
Gradually pour in 2 cups of milk and heat over medium heat stirring constantly until thickened.

SCALLOPED POTATOES

Recipe from: Peggy Syme

1/2 cube butter
1 can cream of chicken soup
1 can cheddar cheese soup
16 oz sour cream
16 oz cubed ham
1 1/2 cup milk (approx 1 ½ cans)
1 pkg 32 oz hash browns
Shredded cheddar cheese
Heat together: butter, soups, sour cream, and milk; once smooth stir in ham.
Put hash browns into casserole dish, pour cream mixture on top, top with shredded cheddar cheese.
Bake at 350 for approximately 40-45 minutes. Until heated through, and hash browns are completely cooked.