Chicken Pot Pie

Grandma Esther's Chicken Pot Pie 

Sometimes we have leftover chicken and my kids get tired of eating the same thing. When that happens, I grab my grandmother's recipe box and find her Chicken Pot Pie recipe. With the cooler weather, this hearty meal warms you up on the inside, and it's healthy for you too. It's super quick and easy to make.

Ingredients

6 c. cut-up, cooked chicken
1 1/4 c. finely chopped onions
1 1/4 c. finely chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 c. cornstarch
3/4 c. cold water
2 Tbs. chopped fresh parsley

Instructions 

Heat oven to 400°. 

In a large pot or Dutch oven, combine chicken, onions, celery, mixed vegetables, and chicken broth.  Bring to a boil over medium high heat. Stir occasionally. 

Stir cornstarch into cold water until it dissolves. Pour into the bubbling chicken mixture, stirring constantly.  Boil for 1 minute. 

Remove from heat. Stir in parsley. 

Pour into an ungreased, rectangular 13x9x2 inch baking pan.  Or, if you are using a Dutch oven, you can leave it in there to save on washing an extra dish.  

Start making the biscuits.

Biscuits Ingredients

2 c. all-purpose flour, spooned and leveled
1/2 c. cold butter, cut into small pieces
1 Tbs. baking powder
1 tsp. sea salt
1 c. whole milk

Directions

Combine the flour, butter, baking powder, and salt into a bowl. Cut the butter into the flour mixture with a pastry knife, or you can use two knives held together in your hand. The butter should be about the size of small peas.

Form a well in the center of the flour mixture and pour in the milk. Stir only until the flour is moistened. Do not over-mix or the biscuits will be hard and dry.

Drop by teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown.