Chicken Pot Pie.
photo by zzzdreamerzzz
- Ready In:
- 2hrs
- Ingredients:
- 18
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1814.36-2267.96 g cooked chicken, cubed
- 4 medium potatoes, cubed
- 5 large carrots, cubed
- 1 large onion, cubed (I like to add some green onions and chives for color and extra flavour )
- 2 stalk celery, cubed
- 59.14 ml peas (optional)
- 14.79-29.58 ml chicken stock powder
- 370 ml can evaporated milk
- 73.94 ml butter
- 59.14 ml flour
- 1419.54 ml water
- 4.92 ml salt (or to taste I use more)
- 4.92 ml pepper (or to taste)
- 1.23 ml marjoram (or 1/4 teaspoon oregano but not both)
- 14.79 ml parsley flakes
-
Topping
- 236.59 ml Bisquick baking mix
- 1 egg
- 118.29 ml milk
directions
- Boil your chicken in the water.
- When the chicken is done remove it to cool and add the raw vegetables to the chicken broth and boil until they're almost done.You don't want them to get mushy.
- Remove the vegies from the broth to another container.
- Make a roux with the butter and flour. ( melt the butter and stir in the flour over low heat ).
- Add this to about 1 1/2 cups of your broth along with the evaporated milk.
- Add your spices and the dehydrated chicken broth.
- Simmer this over medium heat until it becomes thickened.
- Remove from heat and stir in your vegies and chicken.
- I cook the pie in the same pot that I boiled the chicken and vegies but if you prefer you can use a large caserole dish or whatever you have.
-
Topping:
- Mix together the Bisquik,egg and milk.
- Pour over the top of your pot pie.
- Put in a 400F preheated oven for approx 40 minute or until crust is a golden brown and the juices are bubbling.
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RECIPE SUBMITTED BY
zzzdreamerzzz
Canada