Mom’s Chicken Pot Pie
Prep Time: 30
Cook Time: 1 hour
Yield: 3 -5 Persons
Ingredients:
2-3 lbs chicken breast – split with skin and bones
6 cups water/chicken broth (you will use this water to cook the chicken breasts – then use as your broth)
10¾ oz can Cream of chicken soup
10¾ oz can cream of celery soup
½-1 Stick butter
2-3 Tablespoons flour
10-16 oz can sliced carrots (drained)
10-16 oz can sliced peas (drained)
8 oz package mushrooms (chopped or sliced)
1 small onion (finely chopped)
1 cup celery (thinly sliced)
4-6 eggs-hard boiled (thinly sliced)
½-1 teaspoon salt (more or less to your taste)
½ teaspoon pepper (more or less to your taste)
Topping Ingredients:
1 package biscuit mix (5½ ounces)
½ teaspoon salt (more or less to your taste)
1 cup milk
½ stick butter
Directions:
Preheat oven to 350F
1. Cook chicken breasts in a large pot covering with water, lightly salt & pepper. Cook over medium high heat for 45-60 minutes. Remove from water to cool, skin and debone and chop into bite sized pieces.
2. Using a pan that will go into the oven use something like a Dutch Oven. Start layering the chicken pot pie, using the chicken that you’ve just chopped.
3. Next add the entire can of drained carrots, peas, chopped/sliced mushrooms, chopped onion and the celery; in this order.
4. Hard boil the eggs for about 20 minutes, peel and thinly slice. (You can purchase an egg slicer very cheap and works great for this recipe.) Now layer on top of the other vegetables in your Dutch Oven.
5. In a medium sized sauce pan, melt butter, add flour and a dash of salt; mix well with whisk. Gradually add and mix both cans of soup and adding one can at a time of the chicken broth/water; two cans usually does the trick. (Something else that I do is cook down the broth until it’s condensed into about this 2 can amount- it gives it a richer taste. Something else I use to give sauces a richer taste is adding a couple of hard boiled egg yolks, mashed and incorporated.) Use a wire whisk to mix, add the salt and pepper mix well until you get a pourable soup and pour over the vegetables in your pot until the soup comes just to the bottom of the layered eggs.
6. Mix the biscuit mix with melted butter, salt and milk – again use the wire whisk to make a smooth pourable batter. Pour over the top – should cover almost completely.
7. Place Dutch Oven pan in oven and bake for approximately 1 hour. Top should be golden brown and bubbly.