The first time I had chicken pot pie was in college and it was not good. It was one of those frozen 68 cent dinners that had enough sodium for three days.
So I made this one from scratch.
It has leftover roast chicken, sauteed carrots, onions, garlic, celery and frozen peas. The sauce is homemade chicken stock, made from the roast chicken carcasses, thickened with Wondra flour and with a bit of cream.
The topping is White Lily biscuits from the back of the bag recipe from the self rising flour.
I baked it at 400 without the topping until it was bubbly. Then I put the biscuits on top and bumped up the temp by 50 degrees. And baked about 25 minutes until it looked like this.
It was really really good. Kidlet loved it. Chuy loved it. My husband loved it.
I am planning on always roasting two chickens so I can make this regularly.
And I am thinking that shepherd's pie would be really amazing with a biscuit topping.
I am a tiny Asian woman trying to navigate the Deep South. I have a profound love of all things deep fried.
I married a man seven years my junior (WHO IS THE ROCK STAR! JAYUUH!)
I have a well developed sense of humor and a poorly developed sense of spacial relations.
I share too much, which is why I need to blog to edit before I over share with people how often I poop and how I saw my first gray hair at 24 AND IT WAS NOT ON MY HEAD.
I had a child on February 2007 I had another child in October of 2011. My life has not been the same. It has gotten a lot better.
If you wish to contact me email me at minjenah at gmail dot com. I will respond, eventually.