February 19, 2011

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie... nothing like the frozen version and oh so good when you need a nice hot dish on a cold winter night or you are in need of a good 'comfort food'.  I've been making this since the mid 1990's and it's a delicious favorite that I always make the week of Thanksgiving to use up leftover turkey as well!   Chicken or Turkey or even leaving the meat out altogether, it's filling and good!

Homemade Chicken Pot Pie

1 10 oz. package mixed carrots and pea's or all veggies
1/4 c butter
5 T flour
1/2 t salt
1/4 t poultry seasoning or sage
1/8 t pepper
2 c chicken broth (or use 2 cups water and 2-3 bouillon cubes)
1 c milk
2-3 c cooked or leftover chicken, chopped, diced or torn to bite sized pieces
1/3 c chopped onion chopped and cooked until tender in a bit of water (microwave!)
1 c cooked and diced potatoes (or use canned or dice and cook them with the onions)

Prepare the pea's and carrots (or mixed veggies). I like to cook them in the microwave while I prepare the rest. Melt butter in saucepan. Blend in flour, salt, poultry seasoning or sage, and pepper. Gradually add stock and milk. Cook and stir over medium heat until thick and smooth. Add vegetables, chicken and cooked onions and potatoes. Pour into a greased shallow baking dish. Make a biscuit topping and top the vegetable mixture. Bake at 425 degree's for 25 minutes until the top is golden brown. About 6 servings.

Biscuit Topping;


1 1/3 c flour
1 1/2 t baking powder
1/2 t salt

Cut in
2 T butter
3 T shortening

Add 1/2 c milk (scant) and stir with a wooden spoon until a dough forms. If it's too wet and sticky add one or two more tablespoons of flour. Pat down on a lightly floured surface and roll out to the shape of your baking dish. If you prefer you can cut into wedges or squares and simply top the vegetable mixture that way too. (Up to you!).  This does not need to be exact.  It will raise and become like a biscuit.

The biscuit topping mix

Ready when it comes together to form a ball

The vegetable filling - so good I can't help but snitch while it's cooking!

Patting out the top and roughly cutting to the size of your dish to top
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