Chick Farm Recipe Collection
Chicken Pot Pie
Chicken Pot Pie

This hearty pot pie, adapted from a vegetable pot pie recipe in the Vegetarian Times Complete Cookbook, is our favorite way to use leftover cooked chicken.

-- FILLING --
2 tbs butter or olive oil
1/2 cup chicken stock or white wine
1 onion, diced
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1/3 cup whole-wheat flour
1 cup milk
2 cups chicken stock
2 tbs minced fresh parsley (or 1 tbs dried)
1 tsp salt
1/4 tsp dried sage
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
2 cups diced cooked chicken
1 cup cooked peas

-- BISCUIT TOPPING --
2 cups flour
1 tsp salt
3 tsp baking powder
1/4 cup shortening
3/4 cup milk

Preheat oven to 400F. Coat a 2-quart casserole dish with nonstick cooking spray.

In a heavy saucepan over medium-high heat, heat butter or oil and stock or wine to a simmer. Add onion, celery, and carrots. Cook, stirring, for about 6 minutes. Lower the heat and sprinkle the flour over the vegetable mixture. Cook, stirring, for 2 minutes.

Combine the milk and 2 cups chicken stock in a measuring cup. Slowly whisk the liquid mixture into the vegetables. Add the parsley, salt, sage, thyme, and pepper. Increase the heat and cook, stirring constantly, until the mixture is thickened. Remove from the heat, stir in the chicken and peas, and pour into the prepared casserole dish.

For the biscuit topping, mix flour, salt, and baking powder in a medium bowl. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Knead 8 to 10 times on well-floured board. Roll out to cover casserole dish.

Lay the biscuit crust on top of the casserole. Do not seal the edges. Bake until the crust is golden brown and the filling is bubbling, 20 to 30 minutes.

Yields: 8 Servings