Chicken Pot Pie

Eager to get back to basics and learn to cook from scratch like so many women did long before me, I bought an out of print cookbook that contained all kinds of neat information and old recipes. Most of the recipes were from The Country Kitchen Cookbook published in 1894. There was one called Chicken Pie that listed as it's ingredients, 1 boiled chicken and broth, flour, milk, salt and pepper and biscuit dough. It had four steps and no measurements. I decided though there was something to the biscuit top, and set to work on creating my own version.

This recipe makes a very large pie or two medium sized pies. I usually make two medium pies and freeze one before baking.

My kids LOVE the biscuit crust, and this is also one of those sneaky recipes that gets my kids to eat veggies without noticing.

3-4 chicken breasts, cooked and chopped into cubes (4-6 cups, I prefer to roast the chicken, but boiling works just as well.)
1 32 oz package chicken broth (I use Progresso's 100% Natural) or about 4 1/2 cups homemade broth
1 1/2 stick unsalted butter
2 cups chopped onions (two small or one large)
3/4 cup all-purpose flour
1/2 cup cream
2 tsp salt
1/2 tsp pepper
1 12 oz pkg frozen peas and carrots (I like the flavor of the soup mix with corn better, but since Jackson can't have it, we use the simple peas and carrots)

In a small saucepan, heat the chicken broth. In a large pot or dutch oven (this is the one you'll be adding everything to), melt the butter and saute the onions until translucent, about 10 minutes. Add the flour and cook over low heat, stirring constantly, for about 2 minutes. Add the chicken broth. Simmer over low heat for another minute or so, stirring until thick. Add the salt, pepper and cream and stir until well combined. Add chicken, carrots and peas. Mix well. Allow to simmer until peas and carrots are heated through.
While the filling is simmering prepare your crust.

1 1/2 cup unbleached self-rising flour
1/2 tsp salt
1 tbsp sugar
3 tbsp butter, softened
1 - 1 1/2 cup buttermilk

In a medium non-metal mixing bowl, whisk together salt, sugar and flour. Cut in butter until there are no lumps bigger than a pea. Add buttermilk to the flour until you get a thick but spreadable consistency.

Pour your filling into two 1.5 quart casserole dishes or 1 2.5-3 quart dish. If you're freezing the pie, you'll want to use a metal pan since a glass dish might crack or split in two, and you'll want to let the filling cool before the next step. Carefully spoon your biscuit dough over top of the pie and spread evenly. It will rise and spread together in the oven. If you're freezing, place the pie uncovered on a level shelf in your freezer (I use my chest freezer). Check on it in about an hour or so, then cover with foil, label and wrap well. It should keep for a month or two in a regular freezer and 3-4 months in a chest freezer.

Bake on 350 degrees F for about 30-45 minutes until the top is golden brown.