Chicken Pot Pie
Source: Barbara Pistrang
1 pie crust, top and bottom (deep dish style)
1 batch freshly baked biscuits (see below)
2 cups cooked chicken, chopped
about 1 cup cooked vegetables, boiled, steamed or sauteed (carrots, celery, onion, potato, parsnip),
1/2 cup peas (optional)
sauce: best with 2 cups of leftover gravy from a previously roasted chicken dinner; or make gravy as follows:
4 T margarine or butter
4 T flour
2 cups warm chicken broth
salt and pepper
Heat margarine or butter in a pot, add flour and stir to make a roux. Add chicken broth and stir with whisk until sauce is thickened. Season with salt and pepper. Pour over chicken and vegetables, and stir.
If using crust: Pour chicken mixture into bottom crust. Cover pie with top crust. Bake for 3/4 to 1 hour at 350.
If using biscuits: Pour chicken mixture into baking dish and bake for 15- 30 minutes until bubbly. Serve into bowls and place a biscuit on top. Serve extra biscuits on the side.
Quantities are flexible, use what you have. If there is extra filling, heat it in a separate covered casserole dish.
A double recipe of the chicken and vegetable mixture fills a 9” square pan.
1-3/4 cup flour
1/2 tsp. salt
3 tsp. baking powder
4-6 T butter or shortening
1 cup milk
Cut dry ingredients into butter. Add milk all at once and stir swiftly and briefly until just mixed. Bake at 450 for 12-15 minutes.