Pot Pie Ingredients
|2 cups||Chicken Breasts, boneless and skinless, cut into small pieces|
|½ cup||Onion, chopped|
|½ cup||Celery, rough chopped|
|½ pkgTM||From the FarmTM Thick Cut|
|½ cup||Broccoli, small florets|
|½ cup||Cauliflower, small florets|
|½ cup||Carrots, chopped|
|¼ cup||All-Purpose Flour|
|1½ cup||Chicken Broth|
|1 cup||Cream, 18% or 35%|
|1 tsp||Parsley, chopped|
|½ tsp||Oregano, chopped|
|3 each||Tea Biscuits, cut in half|
Pastry Topping Ingredients
|2 cups||All-Purpose Flour|
|¾ cup||Cheddar Cheese, finely shredded|
|5 Tbsp||Butter, cut into small pieces|
- Spray or grease shallow roasting pan or casserole dish with nonstick cooking spray or grease with butter; set aside. Heat oven to 400°F.
In a large non-stick skillet or frying pan melt ¼ cup butter. Add chicken, onion and celery. Cook over medium-high heat, stirring occasionally, until chicken is cooked (about 6 minutes). Add From the FarmTM Thick Cut and vegetables. Cook 5 minutes, stirring occasionally.
In a medium non-stick skillet or frying pan melt remaining butter. Stir in flour; cook on low heat for 60 seconds. Slowly add chicken broth, whisking until mixture is smooth. Add cream and cook, stirring occasionally, until mixture comes to a full boil. Pour over chicken mixture in other pan; mix well. Pour chicken mixture into prepared roasting pan or casserole dish.
- Bake 25 to 35 minutes or until crust is golden brown and edges are bubbling. Cover crust with aluminum foil during baking if it browns too quickly.
- Top with tea biscuits before serving.
Pastry Topping Procedure - Optional
Combine flour, cheese and salt in a mixing bowl or food processor. Mix in butter slowly with hand blender (or into food processor) until mixture is coarse. Stir in water slowly until mixture starts to form a ball.
Using hands, mix dough together until it is smooth. Wrap dough in plastic wrap; refrigerate.
On lightly floured surface roll out chilled dough large enough to cover the roasting or casserole dish. Place dough over chicken filling, crimpy edges around sides of pan to secure dough over filling. With a fork or knife slit top of crust 4 - 5 times for venting.