Cheryl’s pot pie is light and refreshing. The crust is easy, and hits the mark.
Filling:
1 lb. chicken breast
1 cup carrots, sliced thin
1 cup frozen baby green peas
1/2 cup celery, thinly sliced
1/3 cup butter
1/3 cup diced onion
1/3 cup flour, tapioca flour, or cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1-3/4 cup chicken broth
2/3 cup milk
Topping:
1 cup milk
1 cup Bisquick – gluten free is better
1/2 teaspoon poultry seasoning
1 stick butter, melted
Spray 2-1/2 quart casserole dish with cooking spray, and set aside.
For Filling:
In saucepan, add chicken, carrots, peas, and celery.
Add water to cover, and boil 15 minutes.
Dice chicken and drain vegetables.
Cover and set aside.
In another saucepan, saute onion in butter over medium heat for about 7 minutes.
Add flour, salt, pepper, and celery seed.
Whisk for 1 minute.
Add chicken broth and milk, and simmer 5-10 minutes to thicken.
Stir in diced chicken and vegetables.
Pour into prepared casserole dish.
Whisk topping ingredients until just mixed, and pour over chicken mixture.
Bake, uncovered, about 1 hour, until topping is golden brown.
