Chicken Pot Pie
Chicken Pot Pie is one of my winter go to meals. I will make it in the morning so the flavors can marry all day, then bake it when it is time for dinner. It smells so good in the house while it is baking and there are always leftovers for the next day.
Ingredients
2 large split chicken breasts
4 cups chicken broth
2 cups celery, cut into 1/4 inch slices
2 cups carrots, cut into 1/4 inch slices2 cups potatoes, cut into bite size pieces
4 tablespoons drippings from roasting chicken
3 tablespoons flour
1 cup half and half
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 tablespoon poultry seasoning
1 cup frozen peas
8 large biscuits
Directions
Place chicken breasts in a baking pan. Roast at 375 for 40 minutes.
Add chicken soup, celery soup, and half and half to sauce pan. Mix well. Cook for 5 minutes.
In a large sauce pan, bring chicken broth to a boil. Add carrots, celery and potatoes. Reduce heat to medium and cook for 15 minutes.
In a 5 quart sauce pan, over medium heat, add chicken dripping and flour. Wisk until completely blended. Reduce heat to medium low and cook for 5 minutes.
Add chicken broth and cooked vegetables to flour mixture. Mix well. Add salt, pepper, and poultry seasoning to pan. Mix well. Cook for 10 minutes, stirring occsionally, until sauce starts to thicken. Add half and half. Mix well.
Cut up cooked chicken into bite size pieces. There should be 5 - 6 cups. Add chicken and peas to vegetables. Mix well.
Place chicken pot pie into a 13 x 9 baking dish. Place biscuits on top. Bake at 375 for 15 - 18 minutes or until biscuits are done.
Nutrition FactsServings: 6Amount per serving Calories 656% Daily Value*Total Fat 29.9g 38%Saturated Fat 7.7g 38%Cholesterol 96mg 32%Sodium 1721mg 75%Total Carbohydrate 59.3g 22%Dietary Fiber 5.3g 19%Total Sugars 7.3g Protein 36.4g Vitamin D 0mcg 0%Calcium 133mg 10%Iron 5mg 25%Potassium 1228mg 26%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.