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;
Mix
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
