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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Carrot


  • Field Peas

    Field Peas

  • Onion


  • Mixed Mushrooms

    Mixed Mushrooms

  • Thyme


  • Chicken Breast

    Chicken Breast

  • All Purpose Flour

    All Purpose Flour

  • Self-Rising Flour

    Self-Rising Flour

  • Half-and-Half



• Heat oven to 400 ° F. • In a medium saucepan over high heat, combine bouillon cube and 4 cups water. • When water boils, reduce heat to medium-low.
MISE EN PLACE • Thinly slice carrot. • Halve onion. Peel and chop 1 half. Reserve remaining half for another use. • Discard mushroom stems. Chop caps. • Pick thyme leaves.
Add carrot and peas to simmering broth.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. Stir in onion, and cook 2 minutes. • Stir in mushrooms, and cook until mushrooms are cooked and most of their water has evaporated, 4-5 minutes. • Stir in thyme leaves, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
• To the peas and carrots, add chicken. Reduce heat to medium low, and simmer until chicken is cooked through, about 8 minutes. • Transfer chicken to a cutting board. • Strain and reserve broth into a large measuring cup or bowl. • Chop chicken into bite-size pieces.
• Sprinkle 2 tablespoons all-purpose flour over mushroom mixture. • Cook, stirring, until flour is fully incorporated, about 1 - 2 minutes. • Stir in 2 cups reserved broth. Cook, stirring, until mixture begins to thicken, 3 or 4 minutes. • Adjust consistency as desired with remaining broth. Stir in chicken.
• In a bowl, combine self-rising flour and half-and-half. • Spread remaining 1 tablespoon all-purpose flour out onto your work surface. • Turn the dough out and pat it to 1/4-inch thickness. Fold dough over on itself. Pat it out again to 1/4-inch thickness. Repeat, folding and patting one more time. • Halve dough.
• Set baking dishes (use your own, or the included square pans, as desired) on a sheet pan. • Divide chicken mixture between baking dishes. Top each with one half of biscuit dough. • Bake until the dough is cooked through and slightly browned on top, about 12 minutes. (If more browning is desired, brush tops with butter and bake 2 minutes more.)
Let pot pies rest, about 5 minutes. Serve, and enjoy!