Chicken Pot Pie … three words of yummy comfort. This is my own recipe, its easy to make and contains a minimum of ingredients. You can substitute other vegetables for the carrots and peas, and you can add in any other seasoning or herb that you like. We especially like it with fresh thyme.
3 cups of cooked, de-boned, whole chicken meat
3 ribs celery chopped finely
1 small onion, chopped finely
3 medium carrots, chopped finely
1/2 cup green peas
salt and pepper to taste
1 tablespoon fresh thyme leaves or other herb to flavor. If using dried herbs only use 1/2 teaspoon
1 Recipe Medium White Sauce
1/4 cup Butter
1/4 cup Flour (whole wheat or other flours are OK to use)
1/2 teaspoon Salt
2 cups Milk (any milk, even soy will work)
8 biscuits – homemade or canned
Preheat oven to 400*F
Spray an 8 inch iron skillet with cooking oil.
Make the Medium White Sauce…..
On the stove top, over medium high heat in a heavy bottomed pan, heat the butter until it bubbles.
Add the flour and salt, stir until the flour is golden brown.
Whisk in the milk until the mixture is thick, lower heat and cook 2 minutes.
To the white sauce add all the other ingredients. Add fresh thyme leaves, salt and pepper to taste.
At this point, if your sauce is too thick, you can add milk to thin. Even though we may all follow the same recipe, ingredients are different, stove temperatures are different, and that’s why recipes turn out differently sometimes…
Heat over low heat, stirring, until it is hot through.
Pour the filling into an 8 inch iron skillet that has been sprayed with cooking oil.
Top with biscuits.
Bake in the 400*F oven until the biscuits are done through and golden on top