Jim's Chicken Pot Pie
Jim Cummings
This is fairly easy to make and goes together quick. A good use of leftover chicken, I use a deep casserole dish to accommodate the biscuit topping. If you don't have any Wondra, use regular flour but shake it with the broth to dissolve before adding other ingredients.
Preheat oven to 400º.
Mix the following:
One can of chicken broth
1 teaspoon of minced garlic,
1 teaspoon of Gravy Master
1 Tablespoon of soy sauce
Pepper to taste
1 Tablespoon of Wondra flour, to thicken the gravy
Add 1-2 cups of cooked chicken
1 cup each of frozen baby carrots, corn and peas and ½ cup of chopped onion, either frozen or fresh.
Biscuit Topping
In a bowl, stir together 2 cups of flour (I use half whole wheat flour and half white flour)
1 Tablespoon baking powder
2 teaspoon sugar
½ teaspoon cream of tartar
¼ teaspoon salt
Cut in with a fork, or pastry blender, ½ cup of shortening (I prefer canola oil, or unsalted butter, at room temperature). Add 1 cup of milk.
Drop by the spoonful onto the chicken and vegetables.
Bake for 40 minutes.
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