Chicken Pot Pie
From laceyworks 8 years ago
- 2 hours to make
- Serves 6-8
This recipe is made with a biscuit like crust on the top and bottom instead of the traditional pie crusts. Can be made vegetarian by omitting the chicken and using vegetable broth in place of the chicken broth.
Ingredients
- 2 small chicken breasts shopping list
- 1 mini ear corn shopping list
- 1 cup sliced carrots shopping list
- 1 stalk celery, chopped shopping list
- 3 small red potatoes, peeled & diced shopping list
- water or chicken broth shopping list
- 1/2 cup canned green beans shopping list
- 1/4 cup canned green peas shopping list
Creamy Pie Filling
- 1/3 cup butter shopping list
- 1/3 cup onion, chopped shopping list
- 1/3 cup all purpose flour shopping list
- 2/3 cup milk shopping list
- 1 3/4 cup chicken broth shopping list
- salt, pepper, onion powder & garlic powder, to taste shopping list
Biscuit Crust:
- 1 stick butter, melted shopping list
- 1 cup milk shopping list
- 1 cup self rising flour shopping list
How to make it
- In a stock pot combine chicken, corn, carrots, celery and potatoes. Cover with water or chicken broth. Boil until chicken and veggies are cooked through.
- Remove chicken and dice or shred. Remove veggies, cut corn off cob and reserve broth for creamy pie filling.
Creamy Pie Filling
- Sauté onions in butter until tender then whisk in flour, cook 3-5 minutes whisking constantly. Slowly add milk then broth, whisking constantly until thickens about 7-10 minutes.
- Combine chicken and all vegetables in a large bowl season to taste with salt, pepper, onion powder and garlic powder. Pour creamy sauce mixture in with vegetables and chicken; stir gently to coat. If it looks a little thick I add a couple tablespoons broth. You don't want soup here!
Biscuit Crust:
- Combine melted butter, milk, and self rising flour to create a batter. Pour half into the bottom of a greased 9” deep pie plate* add the vegetable mixture, top with remaining crust batter.
- ***I use a regular 9” glass pie plate, it’s very full!! I always line a baking sheet under it incase it over flows.
- Preheat oven to 450. Bake 30-45 minutes or until top crust is browned and cooked through.
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