1 - 3 lb. chicken, cut into pieces, or 3-4 chicken breast halves
1 tsp. salt

2 cups chicken broth from boiling chicken
2 cups milk
¼ cup butter or vegetable oil
¼ cup plain flour

2-3 cans mixed vegetables (or 3-4 cups frozen mixed veggies)

1 egg, beaten
1½ cups buttermilk (or milk)
¼ teaspoon baking soda (if using regular milk, omit soda)
1½ cups self rising flour
¼ cup melted butter or vegetable oil
seasoning salt to taste
black pepper to taste
1 tsp. parsley flakes

In a large pot, place chicken pieces in water to cover, and season with one teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low. Cover and cook for about 1 hour, then remove chicken to cool. Continue boiling broth until you have about 2 cups. Set off the heat. Add 2 cups of milk and stir to combine.

Make the filling:

In small bowl combine ¼ cup melted butter or oil and ¼ cup flour and mix well to make a paste. Using a wire whisk and working quickly, whisk the butter/flour mixture into the broth and milk until it's well combined, then set over medium heat. Bring to a boil, whisking constantly, and cook for about 3-5 minutes or until thickened. Remove from heat and taste for seasonings. Add seasoning salt if desired, black pepper and parsley flakes.

Drain canned vegetables and add to sauce now if using; stir. If using frozen veggies heat them in boiling water until tender crisp, or steam them for a few minutes in the microwave. Drain them and add to sauce. Set aside.

Skin and debone chicken. Tear the meat into bite-size pieces and add to the sauce/veggie mix. Stir until combined.

Preheat oven to 350º.

Pour filling into a 9x13 oblong baking dish. If you have too much filling you may want to pour some of it into a small baking dish so the pan won't run over after you add the batter for the crust.
Prepare the batter for the crust:

In a medium bowl combine the beaten egg, buttermilk and soda or milk, flour and melted butter or oil. Mix until combined and pour evenly over the filling, smoothing with a spoon or spatula.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes, according to your oven.

For quicker pot pie, I just use 2-3 cans of cream of chicken soup, with a soup can of milk, for my filling. You can also used canned chicken or rotisserie chicken instead of boiling the chicken yourself to save time. If you don't tell anyone, they'll never know the difference.

I have made my own homemade pie crust for this and I've used frozen and refrigerated pie crusts. Refrigerated crescent roll dough makes an EXCELLENT crust for this chicken pot pie and is special enough to serve to guests.

I often use whatever leftover veggies I have on hand or whatever fresh veggies from the garden that friends give me with good results.


Eve said...

Oh my LOrd. That looks so good. I am so happy to find your blogs. I love cooking and this is going in my favs.

Anonymous said...

That looks so very very nice .excellent blog. post is a special, splendid

Dana~Are We There Yet? said...

This is JUST what I've been looking for! So simple, even an Okie can do it!

Much love,