6 tablespoons butter
6 tablespoons flour
2 cups broth
1 cup heavy cream or half and half
2 cups vegetables (I go lazy and usually use a can of corn, peas, and carrots with the liquid drained)
2 chicken breasts, cooked and shredded (I like to poach them and then use the resulting broth in this recipe too)
4 small white potatoes, cooked and cubed
2 pie crusts (or see biscuit alternative below)
1) Melt butter in a pot. Stir in flour to form a thick paste. Add salt and pepper. Stir in cream and chicken broth. Cook on a simmer till thick.
2) Add vegetables, potatoes, and chicken.
3) Pour into a pie plate with pie crust. Top with other crust. Polk holds in top to vent. Cook at 375º for 35-45 minutes. Double ingredients for 2 REALLY full pot pies or 3 smaller pot pies.
Complete direction steps one and two from above. Make sure after adding ingredients (and before topping with biscuit dough) that mixture is HOT.
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon table salt
7 tablespoons cold unsalted butter, sliced
3/4 cup milk
In a food processor blend together the flour, powder, sugar, and salt. Add in the butter and pulse just until the butter is smaller than pea sized. Add in the milk and pulse 2-3 times. (Can also mix dry ingredients with whisk and then cut butter using a dough cutter.)
Move dough to counter or other surface dusted with four. Very lightly kneed. Press out into a circle as big as the container you plan to bake the chicken pot pie in (at least 2 quarts, preferably a 3 quart dish). Pour mixture into baking dish. Top with biscuit dough. Using a serrated knife make openings in the dough (at least one).
Bake at 450ª for about 20 minutes or until biscuit topping is golden brown. Let rest for 5 minutes before serving.
Chicken pot pie with biscuit dough.