Go Back

Chicken Pot Pie

Print Recipe

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

Instructions
 

  • Pie filling
  • dump mixed vegetables and chicken in a 9x13 pan mix together.
  • Sauce
  • 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 1/2 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)