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Chicken Pot Pie

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Ingredients Method

Ingredients
  

  • Pie Filling
  • -1 lb bag of frozen mixed vegetables
  • -roughly 3 cups cooked cubed chicken
  • Sauce
  • 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
  • Biscuit Topping
  • 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

Method
 

  1. Pie filling
  2. dump mixed vegetables and chicken in a 9x13 pan mix together.
  3. Sauce
  4. First melt the butter in the saucepan over medium heat.
  5. Then add in the flour, and mix it in fast.
  6. Quickly add the milk, followed by the salt.
  7. Stir frequently until it begins to start thickening up.
  8. Add in your chicken stock, and about 1/2 tsp of minced garlic, and black pepper to taste
  9. Once it starts to thicken again remove from heat and set aside.
  10. Biscuit topping
  11. Mix together the flour, baking powder, sugar, cream of tartar and salt.
  12. Cut the butter up into tiny pieces, and work it into the mixture using your hands.
  13. Add in milk and continue to kneed with your hands until you have a smooth lump of dough.
  14. Then roll it out on a floured surface to the size of your pan.
  15. pour sauce over vegetables and chicken.
  16. place biscuit topping on top
  17. fork the biscuit topping a few times
  18. place in preheated oven at 375 degrees for 35 minutes (until crust is golden brown)