Ingredients
The following ingredients have 8 Servings
- 2 tablespoons butter
- 2 tablespoons oil
- 2 large carrots ((peeled and diced))
- 2 medium red potatoes ((cut into ½" cubes -- peeling optional))
- ½ medium onion ((finely diced))
- 1 rib celery ((diced))
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2½ cup low sodium chicken broth
- 1 cup heavy cream ((a lighter cream will work but have less rich flavor))
- 3 tablespoons all purpose flour
- 2 cups cooked chopped chicken
- 1 cup frozen peas
- 2 cups flour ((all purpose or whole wheat))
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon dried parsley
- ¾ teaspoon salt
- ½ cup cold salted butter
- ½-¾ cup buttermilk ((or sub milk))
- 1 egg
- 1 tablespoon water
- 1 teaspoon garlic herb seasoning ((optional))
Instruction
- Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
- In a medium skillet, melt butter and add oil, carrots, potatoes, onion and celery. Cook, stirring often, over medium-high heat, until slightly softened, about 10 minutes.
- Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
- Add chicken broth and bring to a boil over high heat. Reduce heat to medium, cover and simmer until vegetables are tender.
- Whisk together cream and flour. Stir into filling with chicken and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Pour into prepared baking dish and prepare the topping.
