Chicken: Crusty Chicken Pot Pie

posted by Lynnabeth 11-12-101 6:49 AM

Crusty Chicken Pot Pie

1/3 cup butter, melted
1/3 cup flour
1 1/2 cups milk
1 1/2 cups chicken stock (powdered is fine)
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 or a cup of mixed vegetables
1/2 cup mushrooms, sliced (optional)

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 425F.

Biscuit Topping:

2 cups flour
1/2 tsp. salt
4 tsp. baking powder
2/3 cup milk
1 cup cheddar cheese, grated (optional)
1/3 cup cold butter
2/3 cup milk
1 cup Cheddar cheese, optional

Combine the first 5 ingredients in a bowl. 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 center 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.

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