When I was a teenager, I got pretty frustrated with my mother and my aunts who just dumped and added things when they cooked. How was I supposed to know how much “a little bit” of flour was?! I remember the day I stood by my mother and measured everything for a recipe I liked. She just added and dumped until it looked right, but since I didn’t know what “looked right” meant, I had to measure.
Well, folks, this is one of those just throw it in until it looks right recipes.
Except for the crust. There’s a recipe for the crust.
This past week, we ate Sunday lunch at our pastor’s home where Renie served this chicken pot pie. You can use the same ingredients and substitute beef or turkey if you’d like. But this recipe was chicken.
Renie cooks a chicken and uses the broth from the cooked chicken to make her gravy. For this recipe, she cooked red potatoes (skin on), corn and peas and then thickened her broth to make a gravy. She put it into a casserole dish and topped it with the recipe for biscuit crust.
I used my own canned chicken when I need cooked chicken. You could also use left-over chicken and gravy to make this dish.
Serve this with some applesauce or vegetable sticks and fruit, and you’ve got a complete meal.
I think homemade pot pie is a comfort food. Once you’ve tried this recipe, I’m sure you’ll agree.
- 2 cups sifted flour
- 1 Tbsp baking powder
- ½ tsp. salt
- 4 Tbsp. butter
- ¾ cup milk (approximately)
- Mix dry ingredients together.
- Add butter and cut in with a pastry knife, or just use a fork and knife
- Add milk until it is the right consistency.
- Roll out on floured surface as you would a pie crust.
- Place on top of chicken/gravy/vegetables
- Bake at 400 for 30 minutes