Chicken Pot Pie

Source: Whole Foods for the Whole Family
Made: January 23, 2014
Yield: 8 servings
Time to make: 1 hour

Prior preparation needed
Cook chicken (or turkey) and save stock

I made this for our church’s monthly Community Meal.  I used a White Sauce Mix to thicken the stock and seasoned it with curry powder, thyme, sage and cumin.

Unfortunately, I couldn’t cut into it to show you the interior. So you will just have to imagine all the yummy goodness of turkey and vegetables below the crust.  Perhaps another time I will make one just for me.  I did not use the biscuit topping.  Instead I retrieved some pastry I had in my freezer.

The contributor comments: “This is a hearty, economical and nutritious meal.  It may be made early in the day and refrigerated until ready to bake.”

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie
4 cups chicken stock
1 Tbsp. chopped parsley
1 cup chopped onion
1 cup chopped celery
2 cups sliced carrots
1 cup diced potato
1 cup green beans
1 cup peas
1/3 cup whole wheat pastry flour
½ cup water
4 cups chopped, cooked chicken
1 recipe biscuit dough

Combine chicken stock, parsely, onion, celery, carrots, potatoes and beans in a large stock pot.
Simmer until vegetables are tender.
Add peas.

In a small bowl, combine the flour and water.
Stir into the stock pot.
Simmer until thickened, stirring frequently.
Add chicken and remove from heat.

Preheat oven to 450oF.
Prepare biscuits according to recipe.
Spoon chicken-vegetable mixture into a 3-quart casserole.
Top with biscuits.
Bake for 15 minutes.
Reduce heat to 350oF.
Continue baking until biscuits are golden brown.

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