Quote:
Originally Posted by Stitchawl
I guess it's memories of all that soup that bother me so much. I think I'd like it if the filling with basically chicken and veggies, all sort of 'coated' with some sort of sauce, rather than swimming in it. Even better if the sauce were to somehow solidify during the cooking process, more like a custard... So you could slice off a wedge of it and actually pick it up to eat, not that eating it that way would be the goal.
Stitchawl
|
Well no, you couldn't do that with this. I sort of globbed a biscuit topping onto each plate and spooned filling over it. The filling is veggies softened a little bit in oil, then you add a little flour and brown a bit. Then add your chicken stock and cream. Let it thicken a little then put in cooked chicken and green peas, stir, and put in a buttered baking dish. Top with pastry of choice - I used Grands biscuits - and bake at 375 until filling is bubbly and crust is browned.