I love chicken pot pie. LOVE it. Its the ultimate comfort food to me. I made it last week on one of those first feels-like-fall days but forgot to take pics of each step. No measurements on anything, just a general, step-by-step of the easiest casserole I make.
First, I put frozen chicken (bone-in or boneless) in enough water to cover it and let it simmer away for a few hours. Add carrots, onions, some garlic and a bay leaf with salt and pepper to taste.
Then I take out the chicken and strain the broth. Put the carrots and onions aside. Dice the cooked chicken and set aside.
Dice celery, potatos and half an onion. Saute them until soft.
Add in the chicken with a little Extra Virgin Olive Oil and mix well with the veggies. Now would be the time to add any canned or frozen veggies also. Let everything warm up before continuing.
Sprinkle the veggie/chicken mix with enough flour to coat everything. Mix it well. Slowly pour in the reserved broth, whisking it in. Add a little at a time, stirring until its fully incorporated. You can also now add the cooked carrots and onions from the broth if you wish. Add enough broth to make a pan full of gravy/chicken/veggie mix. Let simmer on low while you make a biscuit crust. I usually make a double batch of biscuits so I can really cover the whole pan. Roll or pat the biscuits to a desired thickness. I’d say about a half to three-quarters of an inch. We like our crusts around here…
Pour the bubbling chicken mixture into a casserole dish.
Slowly pick up the crust and lay it over the dish. Cut off an excess and make into pretty leaf or heart cut-outs for the top of your delicious dinner.
Bake at 350* for about 20 minutes until bubbly and golden on top. I’m terrible with times so this may be more like 30 minutes. I’m not really sure.
Let cool before dipping into it so the gravy has time to thicken up. Enjoy!