Chicken Pot Pie

By oldbklady

Ingredients

• Filling:
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 clove minced garlic
• 1 tab olive oil
• 1 lb potatoes, peeled, quartered
• 4 carrots, peeled, cut into 1/2 inch slices
• 4 c. chicken broth
• 1 lb 1/2 inch chicken pieces
• 1 10 oz pkg frozen peas
• 1 10 oz pkg frozen corn
• 1 cup milk
• 1/3 cup flour
• 1/4 c. grated Parmesan cheese (opt)
• salt and pepper to taste
• Biscuit topping:
• 1/4 c. chopped onion
• 2 tbs butter
• 1 c. all purpose flour
• 1 c. whole wheat flour
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1/3 c. shortening
• 3/4 c. buttermilk

Details

Servings 6

Preparation

Step 1

Prepare filling: Saute onion, celery, and garlic 2 minutes. Add potatoes, carrots saute a few minutes. Add broth simmer 10 minutes. Add chicken, cook until no longer pink, about 5 minutes. Remove chicken and veggies from broth. Reserve broth. Add peas and corn to chicken. Whisk milk into flour in saucepan. Stir in cheese. Cook until thickened, 5 minutes. Slowly stir in 2 cups reserved broth. Cook until thickened, stirring, 3 minutes. Add chicken mixture. Preheat oven to 350. Pour mixture into a 13x9” greased baking pan. (Extra topping may be prepared and placed on bottom of casserole if desired.)

Prepare topping: Sauté onion in butter 5 minutes. Stir together flours, baking powder, baking soda and salt. Cut shortening into flour mixture until it resembles coarse meal. Make well in center and pour in onions and buttermilk. Toss with fork until ball forms.
Press dough into a 12x6” rectangle onto a lightly floured surface. Fold and turn dough 10 times. Then roll into a 14x5” rectangle. Cut lengthwise into ½” wide strips. Arrange strips in crisscross pattern over casserole. Trim lengths to fit.

Bake for 20-30 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.