A comforting, thick and delicious way to wind down on a cold evening, if done right. Too many of us have had the grocery market chicken pot pie experience. A tasteless filling with not enough chicken, or anything even recognizable as chicken. And the crusts are tough and taste like cardboard.
Chicken pot pie is pretty easy to make. Once you’ve made your own, you’ll never go back to buying processed pies. The crust I make for the top of the pie is what I call the “lazy crust”. It doesn’t involve anymore than using Bisquick flour with water or milk and pouring it over the pie. It will rise on its own and it makes a delicious crust!
1/2 stick of butter
1 large onion, chopped
3 medium potatoes, peeled and chopped
2 large carrots, peeled and chopped
1/4 lb button mushrooms
1 teaspoon of cayenne pepper
In a large Dutch oven or pot cook vegetables for ten minutes and add mushrooms last. When mushrooms softened add 1/3 cup of white wine and 5 tablespoons of flour to thicken pie mixture.
Add 2 cups of water (or chicken stock if you prefer). Bring to a boil and then add 1 cup of milk.
Add in whole roasted chicken with the meat torn apart or chopped, no skin.
Add two tablespoons of thyme, 1 cup of frozen green peas.
Cook until peas are heated.
Pour chicken pie mixture into a deep dish casserole or tureen.
Heat oven to 325 degrees.
Mix together 2 cups of Bisquick mix with enough water to make flour mixture thick. Spread this or pour it over the pie mixture in the casserole Make sure the crust mixture covers the entire chicken pie mixture. Place foil lightly on top of crust mixture to prevent it from burning in the oven. Bake for 35 minutes.