Saturday, February 4, 2012

Chicken Pot Pie

Everybody has their own way of doing Chicken Pot Pie. This is mine. It's a lot of work, but it lasts two meals so I don't have to cook the following night. Also, there are not really precise measurements, sorry. It's kind of a throw together, whatever you'd like recipe, so the amounts are to my taste. You might want to tweak it to your own.

1 onion, chopped
3-4 celery stocks, chopped
3-4 carrots, sliced
5-6 potatoes, peeled and diced small
1 1/2 cup frozen peas
Leftover Chicken or Turkey, chopped

In a large pot saute onion in oil on medium heat for a few minutes. Add the celery, carrots, and potatoes and add water enough to cover the vegetables. Boil until the potatoes and carrots are almost done. Add peas and bring back to boil for another few minutes. Drain and place into a 9x13 pan. Arrange chicken on top evenly.

In another pot make the white sauce:

8 TBSP butter
8 TBSP flour
4 cups of milk*

On medium heat melt butter then add the flour, stir to combine. Add milk and stir constantly until thickened and boiling. Here is where it gets tricky. I add a sprinkle of garlic powder, onion powder, Mrs. Dash, and poultry seasoning. You can tweak it to your taste.

Pour white sauce over the top of your veggies and meat. In a small bowl mix some Bisquick with enough milk to make a dough. Roll out into a rectangle and put over the top. Bake at 375 until brown and bubbly.

*You can substitute part of the milk with chicken broth.

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