Chicken Pot Pie Recipe
house gravy, mixed root vegetables, house-made crumbled biscuit topping
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded chicken, diced carrots, potatoes, celery, peas, and house gravy. Season with salt and black pepper, stirring until well mixed.
- 2
Make the Biscuit Topping
In another bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/2 cup of cold butter until crumbly. Stir in 3/4 cup of milk until just combined.
- 3
Assemble the Pie
Pour the chicken filling mixture into a greased 9-inch pie dish. Drop spoonfuls of the biscuit topping over the filling, covering it as evenly as possible.
- 4
Bake
Preheat the oven to 425°F (220°C). Bake the chicken pot pie for 30-35 minutes, or until the biscuit topping is golden brown and cooked through.
- 5
Cool and Serve
Let the pie cool for a few minutes before slicing. Serve warm.
