Chicken Pot Pie

Everyone has their favorite comfort food. Mac and Cheese, chicken and dumplings, a pasta dish, a crock pot slow cooked meal, grilled cheese with tomato soup, and of course "Chicken Pot Pie."   I found this recipe in one of those small recipe books you find at the checkout stand in a grocery store.  It has become one of my favorite recipes.  I have been asked multiple times for the recipe, so here it is for all of you to enjoy!  I also make a more supplicated pot pie with a flakey herbed pie crust and fresh herbs in the sauce, see the link below.

https://www.blogger.com/blog/post/edit/5743200419511770517/2799011147333306282

 Ingredients

3 cups of cooked cubed chicken
1 cup diced cooked carrots
1 cup frozen peas
1 cup cubed potatoes
6 Tablespoons butter
1/3 cup flour
4 cups milk
2 Tablespoons instant chicken bouillon or 6 bouillon cubes
salt and pepper to taste
In a large saucepan melt butter, stir in flour and cook for a few minutes to remove the raw flour taste.  Add in chicken bouillon, salt and pepper.  Slowly pour in milk and stir briskly to avoid any lumps.  Add chicken, potatoes and vegetables and transfer to a baking dish.  Top with your favorite biscuit or pie crust.  
Topping - Drop Biscuit
2 1/4 cups of Bisquick mix
2/3 cups milk

Combine the mix and milk, drop around the top of the chicken mixture.  Bake at 350 degrees until bubbly and the biscuit is cooked through, approximately 30 minutes.

Another option is to roll out the biscuit dough and cut it into individual rounds.  Lay on top of chicken mixture and brush the top of each biscuit with egg wash.  Or purchase a can of pre-made biscuits to top the chick with  

If you would like a more traditional chicken pot pie topping, use a purchased pie crust or make your favorite crust to line the bottom of the baking dish with a second crust for the top.  Brush the top with egg wash and make a few slits on the top for steam to escape.