These tasty little potpies are perfect for making ahead and enjoying at camp! Reheat in the oven or wrapped in foil over the grill or campfire.
RECIPE:
1/3 cup butter
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup flour
½ tsp. salt
½ tsp. pepper
¼ tsp. sage
¼ tsp. thyme
2 cups chicken broth
½ cup milk
2 ½ cups chopped rotisserie chicken
1 (16oz) package frozen mixed vegetables, thawed
4 (6oz) tubes flaky biscuits (junior size)
Preheat oven to 375°F. Melt butter in a large saucepan. Add onion and celery and sauté until soft, about 2 minutes. Add flour and spices and cook for another minute, stirring constantly. Slowly stir in broth and milk, then continue stirring until mixture comes to a boil and thickens/ Add chicken and vegetables and stir to combine. Remove from heat.
Lightly spray 2 12-cup muffin tins. Open rolls. On a lightly floured surface, roll out each one into a 5-inch circle. Lightly press into prepared tins – you should have 20. Evenly distribute chicken filling between muffin cups. Pull up biscuit edges to form purses around filling.
Bake for 18-20 minutes until rolls have browned and filling is bubbly. Makes 20.
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