Chicken Pot Pie

Source: Barbara Pistrang

1 pie crust, top and bottom (deep dish style)
1 batch freshly baked biscuits (see below)

2 cups cooked chicken, chopped
about 1 cup cooked vegetables, boiled, steamed or sauteed
(carrots, celery, onion, potato, parsnip),
1/2 cup peas

4 T margarine
4 T flour
2 cups warm chicken broth
salt and pepper

Heat margarine in a pot, add flour and stir to make a roux. Add chicken broth and stir with whisk until sauce is thickened. Season with salt and pepper. Pour over chicken and vegetables, and stir.

If using crust: Pour chicken mixture into bottom crust. Cover pie with top crust. Bake for 3/4 to 1 hour at 350.
If using biscuits: Pour chicken mixture into baking dish; cover with aluminum foil and bake for 15- 30 minutes until bubbly. Serve into bowls and place a biscuit on top. Serve extra biscuits on the side.

Note: Quantities are flexible, use what you have. If there is extra filling, heat it in a separate covered casserole dish. Another note: A double recipe of the chicken and vegetable mixture fills a 9” square pan and feeds 6-8 people.

1-3/4 cup flour
1/2 tsp. salt
3 tsp. baking powder
4-6 T butter or shortening
1 cup milk

Cut dry ingredients into butter. Add milk all at once and stir swiftly and briefly until just mixed. Bake at 450 for 12-15 minutes.