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Since we have moved to a home where I got to design the kitchen from the floor to the ceiling I have found cooking is no longer a chore but a delight.
I find myself more inspired to experiment in my bright and spacious kitchen (well spacious to me, its smaller than most kitchens you see in magazines). Out of that mood of inspiration my chicken pot pie recipe was born.
I combine two different recipes to make this dish, one for cream chicken soup base, and another for biscuits.Below is a list of all the ingredients you will need for the entire pie. I will tell you the specific amounts as we go along.
a one pound bag of frozen mixed vegetables
approx. 2 cups of precooked chicken or turkey
cream of tarter
Better than Bouillon Chicken Base
Once you have gathered all your ingredients go ahead and preheat your oven to 375 degrees.
First dump the whole bag of mixed frozen vegetables into your 9 by 12 pan. Add in chicken or turkey till you get an even mix.
Next you need to get your sauce going. Here is the list of ingredients and instructions
4 tbsp butter
4 tbsp flour
1 cup milk (use at least 2% fat otherwise it won’t thicken up well)
1/2 teaspoon salt
1 cup chicken broth (I make this using 1 tsp better than bouillon chicken base mixed into water)
First melt the butter in the saucepan over medium heat. Then add in the flour, and mix it in fast. Then quickly add the milk, followed by the salt. Stir frequently until it begins to start thickening up.
Add in your chicken stock, and about 1/2 tsp of minced garlic, and black pepper to taste
Turn the sauce down just a bit and stir frequently
While your sauce is thickening up you can start on your biscuit topping.
You will need
2 cups unbleached flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup salted butter
2/3 cup milk
Mix together the flour, baking powder, sugar, cream of tartar and salt. Cut the butter up into tiny pieces, and work it into the mixture using your hands. Add in milk and continue to kneed with your hands until you have a smooth lump of dough.
Then roll it out on a floured surface to the size of your pan.
Don’t forget to keep stirring your sauce while you are making the dough. Right now it is probably the perfect thickness to pour over and stir into your waiting veggies and meat.
Place your biscuit dough on top of the veggie meat and sauce mix and fork it several times.
Place it in the oven for about 35 minutes in a preheated oven of 375 degrees.
Your pie should be golden brown on top, and all the insides will be nice and hot.
My teenage son loves this recipe. When I first started making it my husband use to enjoy several lunches out of it. Now he is lucky if he gets one days worth of leftovers out of it, because our oldest boy keeps filling his plate over and over, until we finally tell him to stop in fear that he might burst.
- Pie Filling
- -1 lb bag of frozen mixed vegetables
- -roughly 3 cups cooked cubed chicken
- 4 tbsp butter
- 4 tbsp flour
- 1 cup milk (use at least 2% fat otherwise it won’t thicken up well)
- ½ teaspoon salt
- 1 cup chicken broth (I make this using 1 tsp better than bouillon chicken base mixed into water)
- Biscuit Topping
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup salted butter
- ⅔ cup milk
- Pie filling
- dump mixed vegetables and chicken in a 9x13 pan mix together.
- First melt the butter in the saucepan over medium heat.
- Then add in the flour, and mix it in fast.
- Quickly add the milk, followed by the salt.
- Stir frequently until it begins to start thickening up.
- Add in your chicken stock, and about ½ tsp of minced garlic, and black pepper to taste
- Once it starts to thicken again remove from heat and set aside.
- Biscuit topping
- Mix together the flour, baking powder, sugar, cream of tartar and salt.
- Cut the butter up into tiny pieces, and work it into the mixture using your hands.
- Add in milk and continue to kneed with your hands until you have a smooth lump of dough.
- Then roll it out on a floured surface to the size of your pan.
- pour sauce over vegetables and chicken.
- place biscuit topping on top
- fork the biscuit topping a few times
- place in preheated oven at 375 degrees for 35 minutes (until crust is golden brown)
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