2 can cream of broccoli soup
1 cup milk
1/4 tsp dried thyme
1/4 tsp pepper
4 cup cooked cut-up vegetables
2 cup cubed cooked chicken
1 can refrigerated flaky biscuits
Directions
1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper.
Stir in the vegetables and chicken or turkey.
2. Bake at 400F 15 minutes or until mixture begins to bubble.
Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven; stir. Arrange biscuit pieces over hot
chicken mixture. Bake 15 minutes or until golden brown.
VARIATION: Top with melted cheddar or swiss cheese (grated) for the
last 5 minutes of baking. Turkey can be substituted for chicken. The
vegetables which can be used include carrots, broccoli, potatoes,
cauliflower, frozen or fresh.
Servings: 5 servings
Another Chicken Pot Pie Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Dessert; Pie; Poultry
The History of Recipes
We can follow the history of meal recipes back into ancient history, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these early cook books were just primitive pictorial recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius created some documents detailing recipes cooked by the Romans. He recounts how the meals of wealthy Romans were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman cooks made use of many aromatic flavours, including a few that are still present in modern kitchens like thyme, fennel and parsley. Later, we have some recipe books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that is served today, but rather descriptions of the types of food on the menus of the upper classes of that time. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the holy lands, such as parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in books on cooking, some of which still exist in academic collections. For the centuries that followed, the rich families of the West competed to offer the most extravagent meals, and consequentially cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking publications were in great demand, as a result of better eduction, more spare time and disposable income. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Another Chicken Pot Pie recipe.
