Pot Pie Mixture



2 1/2 lbs. boneless chicken, cooked and chopped or shredded

12 oz. frozen mixed vegetables, boil them for 15 minutes then drain well

5 T. butter

1 small onion, chopped

1/4 tsp. salt

1/4 C. + 2 T. all purpose flour

1 3/4 C. chicken broth

1 3/4 C. half & half

salt and pepper to taste


In a large pot, melt the butter over medium high heat.  Add the chopped onions and 1/4 tsp. salt and cook for 6 minutes.  Add the flour and cook, stirring, for 1 minute.  Whisk in the chicken broth and half & half, lower the heat to medium and cook until thickened to the point it coats the back of a spoon.  Season with salt and pepper to taste then add the chicken and veggies and stir to combine well.  Pour into a 2 1/2 quart lightly greased baking dish.  Make the biscuits and place them over the top.  Bake in a 375 degree oven for 35 minutes.


3 C. self rising flour

1/2 C. cold butter, cubed

1 1/4 to 1 1/2 C. sweet milk (whole milk)

Put the flour in a large bowl.  Using a pastry blender or two forks, cut in the butter till it's about pea size throughout.  Make a well in the center of the flour and begin adding 1 C. of milk pulling the flour into it with a fork as you go, add additional milk to make a soft dough.  Once you have the dough turn it out onto a floured surface and pull the dough together into a ball.  Press it out into a 1/2" thick rectangle and fold the dough in 3rds. (like a letter).  Press out once more into a 1/2" thick rectangle and use a biscuit cutter to cut the biscuits, make sure to pull the scraps together and use them.  You should get 10-12 biscuits depending on the size of your cutter.


Recipe from Janet's Appalachian Kitchen

Pot Pie Mixture Pot Pie Mixture Reviewed by cooking on April 15, 2022 Rating: 5
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