Chicken Pot Pie By Grandma Erma Recipe

How to make it

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• Cook onions, potatoes, and carrots until cooked in boiling water.
• Drain the vegetables. I have reserved this liquid and used it in place of the broth or milk in the white sauce, when we are running short!
• Add the chicken.
• In a separate pan bring the broth to a boil.
• Add the seasonings of your choice.
• Add the milk.
• Then add enough flour to make a white sauce.
• Remember, to add flour you want to mix the flour with a little liquid and slowly drizzle it in, stirring all the time, to make sure there are no lumps.
• The mixture should be thick but not too thick.
• Then add the veggies to the sauce.
• You can thicken it more after the veggie add if you want. I love a thick pie!
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• For the crust make the buttermilk biscuit recipe and roll thin.
• Use the bowl you plan on serving the pot pie in as a pattern, placing it upside down on the biscuit dough and cutting around it.
• Place these on a lightly sprayed with spray cooking oil, cookie sheet and brush the top with butter.
• Cook at 350 F, until golden.
• Brush with egg whites to make them extra shiny, if you want too, they did at Bob Evan, or so the cook told me.
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• I worked a Bob Evans for a while, server. They would make the Chicken pot pie filling up, keep it over a warmer in those huge soup container. When the pot pie was ordered we filled these great deep bowls with the filling and put one of the pre-cooked pie crust tops on top of it. I have done this here at our house ever since. Much less trouble.