August 9, 2011

Chicken Pot Pie

Chicken Pot Pie

T. Miller

2 c. chicken, cooked, cubed

2 ½ c. potatoes, diced

½ c. carrots, diced small

1 c. peas

¼ onion, minced

½ c. celery, chopped

2 ½ c. chicken broth

salt and pepper to taste

Cook vegetables until tender in broth.

Add chicken.


Mix and add to chicken and vegetable mixture to thicken:

3 Tbsp. Flour

½ c. cold water

Place in a 9 X 13 baking pan.

Drop biscuit dough over top and bake at 400* about 15 –

20 minutes.


I sometimes will double the broth so it has more of a gravy

consistency. Then bake my biscuits like regular. To serve-

I crumble a biscuit on a plate and put a dipper full of

Chicken Pot pie stuff on top!

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