Chicken Pot Pie

fresh out of the oven!

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I don't have much to say about Chicken Pot Pie.  I think the picture speaks for itself. It's easy, good, and healthy because it's loaded with vegetables.  Traditional pot pies can be fattening but mine is not that bad. Give it a try!
Later this week I'm going to share a slow cooker recipe for Maple Glazed Pork Chops.  You will love this recipe!  The sauce is sweet, salty and sour (my favorite combo) and I'll serve them with mashed sweet potatoes and roasted asparagus. 

Chicken Pot Pie- serves 6
to cook the chicken, place on a baking sheet, salt and pepper the chicken and bake at 350 for about  30 minutes depending on the size of each piece. If cooking chicken on the bone, add an extra 15 minutes cooking time.

2 lbs chicken breast cooked and chopped into bite size pieces
2 cups potatoes chopped into bite size pieces (2 medium size)
2 cups carrots chopped (about 6 medium)
1 large onion chopped
1 cup frozen peas -defrosted

cooked carrots, potatoes, chicken, and defrosted peas

4 tbsp butter
4 tbsp flour
1 1/2 cup milk
2 cups chicken stock or broth
1 1/4 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper
lots of fresh ground pepper
1 can of biscuits 

Preheat oven to 350 degrees. In a large pot, boil the potatoes and carrots for 10 minutes, drain and place pot back onto the stove over medium heat.  Add the butter and melt.  Add the onions and saute until soft.  Add flour and stir continuously for a few minutes.  Whisk in milk and stock and bring to a boil.  Reduce heat to a simmer and stir occasionally until the sauce has thickened to a gravy consistency and will completely coat a spoon (see pic). Stir in the spices, chicken, peas, carrots and potatoes.  Pour into a large baking dish, cover with foil and bake for 20 minutes. Using a pair of kitchen scissors, cut biscuits into sixths and drop onto the top of the hot casserole.  Bake uncovered another 10 minutes or until biscuits are brown.  You can make this recipe ahead and refrigerate for several hours or overnight.  If baking a cold casserole, cook for 35 minutes before adding biscuits.

the finished bechamel sauce

pot pie before baking