Ingredients Jump to Instructions ↓

  1. 3 large potatoes , peeled and diced

  2. 2/3 cup frozen peas

  3. 1 large can chicken drained, save this to add to the white sauce mixture

  4. 4 carrots , peeled and diced

  5. 1 small onion , diced

  6. 1 cup milk

  7. 2 cups chicken broth

  8. flour to thicken

  9. seasoning to taste: salt , pepper , thyme , rosemary , we all have our favorites

Instructions Jump to Ingredients ↑

  1. Cook onions, potatoes, and carrots until cooked in boiling water.

  2. Drain the vegetables. I have reserved this liquid and used it in place of the broth or milk in the white sauce, when we are running short!

  3. Add the chicken.

  4. In a separate pan bring the broth to a boil.

  5. Add the seasonings of your choice.

  6. Add the milk.

  7. Then add enough flour to make a white sauce.

  8. Remember, to add flour you want to mix the flour with a little liquid and slowly drizzle it in, stirring all the time, to make sure there are no lumps.

  9. The mixture should be thick but not too thick.

  10. Then add the veggies to the sauce.

  11. You can thicken it more after the veggie add if you want. I love a thick pie! ~

  12. For the crust make the buttermilk biscuit recipe and roll thin.

  13. Use the bowl you plan on serving the pot pie in as a pattern, placing it upside down on the biscuit dough and cutting around it.

  14. Place these on a lightly sprayed with spray cooking oil, cookie sheet and brush the top with butter.

  15. Cook at 350 F, until golden.

  16. Brush with egg whites to make them extra shiny, if you want too, they did at Bob Evan, or so the cook told me. ~

  17. I worked a Bob Evans for a while, server. They would make the Chicken pot pie filling up, keep it over a warmer in those huge soup container. When the pot pie was ordered we filled these great deep bowls with the filling and put one of the pre-cooked pie crust tops on top of it. I have done this here at our house ever since. Much less trouble.


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