Friday, June 18, 2010

Chicken Pot Pie Biscuits

Been eyeing on this recipe from Doggie Dessert Chef for awhile and finally tried it out last week. All of them love it very much and kept coming back asking for more. Made a fish version too for my 2 girls who are allergy to chicken.

Baked a double recipes for my darlings for their tea break. Yes they are a few meals a day with Aunt around, they are well taken care of. As mentioned earlier, they have breakfast at 5am, teabreak at 12noon, dinner at 7pm and lastly fruits at 10pm.

Chicken Pot Pie Biscuits

Recipe adapted from here:

1/2 cup Chicken (cooked and shredded)
1/2 cup Peas (cooked and mashed)
1/4 cup Carrots (shredded)
1/2 cup Chicken Broth
1 1/2 cup Whole Wheat Flour
Optional: 2 tsp parsley flakes

1. Preheat oven to 180 degrees C.
2. In a large bowl combine all ingredients until well mixed.
3. Roll out dough between 2 plastic sheet to 1/4 inch thick. Cut into shapes with the cutter of your choice.
4. Place cookies on an ungreased cookie sheets and poke with a fork to prevent air bubbles.
5. Bake for 15-20 minutes.

1 comment:

  1. How long do they stay good? Do you refrigerate them?