- Serving Size: 4 – 6
- Preparation Time: 10 minutes
- Total Cooking time: 30 minutes
This is a very simple and extremely quick to make chicken pot pie recipe. Using biscuits (especially the canned type you find in the refrigerator section of your local grocery store) makes for a very rich and no fuss topping to a thick and hearty base of chicken and chopped fresh vegetables. For a variation, you may want to try using croissant rolls instead of biscuits.
|1||lbs||boneless skinless chicken breasts diced into ½” cubes|
|1/2||cup||yellow onion diced|
|2||cup||potatoes, diced (2 small potatoes)|
|4||oz||canned sliced mushrooms|
|15||oz||can condensed cream of celery soup|
|1||can||Grands style prepared biscuits (large can) or Croissant rolls|
Heat a large skillet over moderately high heat, add oil then chicken, garlic powder, salt and pepper, sauté 2-3 minutes then add carrots, celery, potatoes, and onion. Stir to coat evenly then add in the mushrooms and cream of celery soup. Stir in then add the milk, simmer 10 minutes or until potatoes are just tender. Pour into a 9×13 casserole pan and top with canned biscuits or croissant roll triangles (place triangles flat on top of pot pie base) place in a preheated 375 degree oven 15 minutes or until biscuit top is golden brown. Serve immediately.
- Serves: 4
- Preparation Time: 15 minutes
- Total Cooking time: 15 minutes
This is a very simple and quick to prepare dish with a wonderful presentation method, each person being served a puffed pouch than when opened, puffs out a cloud of aromatic steam that delights the nose and tempts the palate. Ocean Perch is a very mild, firm textured fish that most of the time is virtually completely boneless when filleted, but just about any firm textured white fish such as alaskan cod, ling cod or halibut will work just as nicely. When prepared in this method the fish almost has a lobster like flavor from cooking in the butter and being locked in its own steam and will please just about any palate. Parchment paper is called for in this recipe, and can be found at just about any supermarket or grocer. If you cant find parchment paper, ordinary tin foil can be substituted with no effect on flavor. Try this dish served alongside rice pilaf, or roasted red potatoes with rosemary and olive oil and you have turned a simple easy to make dish into a five star masterpiece.
|2||lbs||fresh ocean perch fillets skin on (approximately 4-5 fillets)|
|4||tablespoon||butter or margarine|
|1||small||yellow onion or leeks sliced very thinly|
|4-5||sheets||parchment paper or tin foil approximately 10″ x 10″ square|
Preheat the oven to 350°. On each sheet of parchment thinly spread margarine or butter on one side. Next, lay a thin layer of the onions or leeks on the sheet and then top with the fish. Lay a small pat of butter on the top of the fillet and season with garlic salt, pepper and regular salt. Fold each sheet over on the fillet and fold the edges several times to ensure an airtight seal. place in an ovenproof baking dish on the middle rack of the oven. Cook approximately 15 minutes. Remove from oven and place on individual plates (pouches will be puffed up like little balloons). To serve, place in front of guest and make a slit on top of the pouch with a sharp knife (careful, as steam will be hot) and enjoy.