Chicken Pot Pie

This chicken pot pie is adapted from www.shadygroveranch.net. It is the same recipe except I just use frozen mixed veggies instead of chopping fresh vegetables. Both work great though! My biscuit recipe is a little different than hers, but hers are probably better because she is a great cook! You should check out all of her recipes and especially their delicious beef, pork, chicken and eggs. This pot pie is delicious and can be eaten with a pie crust or a biscuit crust, which we actually prefer. I bake these in a 9X13 dish because it won’t fit in my pie plate. The hardest part is getting the mixture the right consistency. Not too thin, not too thick, but just right!

**I made this last night with a sprouted hard red spring wheat flour in the filling and it tasted great.

**For a quicker and still tasty variation, you can make biscuits as normal, and then spoon the filling on top of biscuits. It turns out really well and saves oven time!

Ingredients

• 4 tablespoons butter
• ½ cup all-purpose flour or a whole wheat or even a sprouted wheat flour works here too (if using whole wheat flour, you may need to add extra broth)
• 1.5 cups whole milk
• 2 cups chicken broth or chicken bone broth
• 1 potato, peeled and cut, optional
• 1 large onion, diced
• 2 cups cooked chicken, chopped into bite sized pieces or shredded
• 1 bag of frozen mixed veggies
• 1 teaspoon ground thyme
• salt and pepper to taste
• 1 egg and water for egg wash, if using pie crust
• 1 pie crust (if not using biscuit crust), this pie crust can be made with a sprouted whole wheat flour too
• single or double recipe drop biscuits (if not using pie crust). A double biscuit crust makes a lot of crust. I think you can use just one recipe and still have enough biscuit. My kids love the biscuit part so they like a double recipe. Just note that baking times vary depending on amount of biscuit used.
• Note: when using my homemade broth, I used 1 Tablespoon plus 2 teaspoons course Celtic sea salt and 1 1/4 teaspoon pepper. I do not salt and pepper my broth so I can adjust taste when I use it for cooking. Store bought broth salt and pepper amounts will vary.

Directions

Preheat oven to 400 degrees. Grease a 9X13 baking dish.

Melt butter in saucepan on medium heat.

Once butter is melted, whisk in flour and stir continuously for 1 minute.

Add broth and milk and stir or whisk until combined.

Bring to a simmer, stirring frequently and let simmer for 1 minute.

Add potato, onion, thyme and mixed veggies and stir to combine.

Reduce heat to low. Cook, stirring frequently for about 10 minutes or until potatoes are just starting to get tender.

Add chicken. Season with salt and pepper to taste.

Add broth if filling is too thick.

*If using short cut method, stop here and bake biscuits as directed. Put biscuits in your bowl and spoon hot mixture over your warm biscuits!! Enjoy!

Pour the mixture into the greased 9X13.

If using pie crust: Cover mixture with pie crust and make slits in the top for air ventilation. Combine egg white and 1 tablespoon of water in a small bowl. Brush on pie crust.

If using biscuit crust: Follow directions for a single or double recipe for biscuits, but don’t bake. Put spoonfuls of biscuit dough on the top of the chicken pot pie and spread out.

Bake for 30-45 minutes or until the sauce is bubbling and the biscuit topping or pie crust is golden brown. The biscuit crust will bake in closer to 30 minutes.