October 24, 2013

Chicken Pot Pie

For the filling:
Chicken, cooked and shredded (of course I use a rotisserie chicken!)
3 Tbs butter
3 small potatoes, diced
2-3 carrots, peeled and diced
2 stalks celery, chopped
chopped onion or dried onion to taste
1 (1 lb.) bag mixed vegetables (in the freezer section; has peas, carrots, green beans, corn)

For the sauce:
8 tablespoons unsalted butter
1 cup all-purpose flour
2 ½ cups chicken broth
½ cup heavy cream
Dash of Worcestershire
Dash of garlic powder
Salt and pepper

For the topping:
1/2 cube butter, melted
1 cup self rising flour (must be self rising)
1 cup buttermilk

Preheat oven to 425 degrees and grease a 9x13 pan.

To make the filling, melt the butter in a large skillet over medium heat. Add the celery, carrots and potato (and onion) to the pan, and sauté for about 15 minutes, until the potatoes are tender. Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the bag of mixed veggies. Season with salt and pepper to taste.

While veggies are cooking, make the sauce. Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth (it will be sort of a paste). Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream, the Worcestershire and season with garlic powder and salt and pepper to taste. Pour the cream sauce over the chicken and veggie mixture and stir to combine well.

Pour into a greased 9x13 pan.

Combine melted butter, flour, and buttermilk to form topping. Spoon topping over top and spread to cover.

Bake for 30-35 min, until golden brown.

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