Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

CRUSTY CHICKEN POT PIE




Source of Recipe


linda in mo on Mimi's


Recipe Introduction


To cut back on fat a little bit, I only used 2 T. butter in the gravy, but I wouldn't suggest doing this unless you have a hand-held blender. After you add your milk and broth, the flour/butter mixture will clump up, but I just stick my immersion blender in it and whirl it until it's smooth. I used 2 % milk in the gravy and the biscuits. I didn't measure my salt (Kosher) and I also generously added some fresh ground pepper. I used leftover chicken that had been roasted with thyme, rosemary, garlic, and white wine. I made my own chicken broth using the chicken carcass. I used 1 1/2 cups frozen mixed vegetables (thawed) instead of the carrots and mushrooms. And I used extra-sharp cheddar in the biscuits. The whole family LOVED it!! I will definitely be making this again. I sure made a mess out of my kitchen making this though. :o) Thanks for sharing.

BTW, how many biscuits do you usually get and what size dish do you bake it in. I got 16 biscuits and used 15 (3 rows of 5) and baked it in a 8.5x11 dish. It started to bubble over just a little bit at the end.




List of Ingredients




1/3 cup butter, melted
1/3 cup flour
1 1/2 cups milk
1 1/2 cups chicken stock (powdered is fine)
(It sounds like a lot of liquid but it will be nice and creamy)
3/4 tsp. salt (use only if stock isn’t too salty)
2 cups cooked chicken, diced
1/2 cup celery, finely diced
1 cup cooked carrots, sliced
(I use a cup of mixed vegetables, it’s easier)
1/2 cup mushrooms, sliced (optional)



Recipe



MELT 1/3 cup butter in saucepan over medium heat and stir in 1/3 cup flour. Turn heat up to medium-high and add 1 1/2 cups milk and 1 1/2 cups chicken stock.

COOK until thickened stirring constantly. ADD the chicken, celery, carrots, mushrooms 3/4 tsp. salt if needed and combine.

HEAT briefly and put into a casserole dish.

HEAT oven to 425°F.

BISCUIT TOPPING

COMBINE in a bowl:
2 cups flour
1/2 tsp. salt
4 tsp. baking powder
2/3 cup milk
1 cup cheddar cheese, grated (optional)

ADD into flour mixture 1/3 cup cold butter and cut with a pastry blender until it is in pea-sized pieces.

POUR 2/3 cup milk into centre of flour mixture and stir until it comes away from the sides of the bowl.

KNEAD gently on a floured surface for a minute or two.

ROLL out to 1/4" thickness. SPRINKLE with 1 cup cheddar cheese (if using) and roll up like a jelly roll. Cut into 1/2" slices. Place on top of chicken mixture in casserole dish.

BAKE for 20 minutes or until biscuits are golden brown. Sooooo good!