Down Home Comfort Chicken Pot Pie
Some foods are healthier, tastier, and more appealing if they are made from scratch. This dish is one of them. No preservatives, no extra sodium, and plain good real stuff – that’s what I’m talking about.
You’ll need to buy chicken, cook it and then remove the skin and bones. Be sure to save that delicious real broth. You’ll want to use real butter and some flour. Choose skim, whole, or 2% milk. I don’t recommend skim milk. Fat gives flavor – and some nutrition.
You can decrease the amount of sodium by using no-salt butter. I think cooking the chicken with the salt helps decrease the need for salt later.
The How To
Cook your chicken, de-bone it, make your sauce/gravy, add the chicken and season it. At this point, it can be frozen. When you want to serve it, add your vegetables and bake or cook until it is hot through and the vegetables are soft.
You can serve this over fresh biscuits, or make a biscuit crust for the top. My friend Lynn and I made 6 gallon of this to serve at a family reunion. We froze the chicken/gravy and then added mixed, frozen vegetables to it in the large roasters we brought to serve 130 folks. We chose not to add the vegetables with the chicken because they would have thawed and then re-frozen. Plus, we didn’t need as much freezer space by freezing just the chicken and broth/gravy mixture. Our recipe made 16 gallon total, but I’m sharing the one gallon proportion. You can make your own biscuits (my recipe is here), or you can buy frozen biscuits if you’re serving a large crowd.
If you want to make this ahead, I recommend you only re-freeze your chicken once. Start with fresh (unfrozen) chicken. Cook the chicken, debone it, and make your gravy mixture before freezing it. Then when you’re ready to serve it, you can defrost it and add your vegetables. Or, you can do it all in one day. Either way, it will be a hit, I’m sure!
Chicken Pot Pie - by the Gallon
- 2-3 quart chicken - cooked de-boned
- 1 gallon chicken broth
- 8 oz. stick butter
- 1 cup flour
- 1.5-2 cups milk
- 1/2 Tbsp salt if you use salted butter
- 1-2 tsp. poultry seasoning
- 2-2.5 lb. mixed vegetables
- Cook and de-bone the chicken
- Melt butter in a kettle
- Stir in flour a little at a time, mixing it well with the butter
- Add broth and milk
- Season with salt and poultry seasoning
- Cook on low or medium heat, stirring until it is thickened
- Add chicken to the broth mixture
- Add vegetables
- Continue to heat on stove top until cooked OR
- Put into casserole dish and bake in oven until done