Chicken Pot Pie

I titled the recipe category of this blog, "Mixing it Up," because I never follow a recipe exactly.  Many times, I will use bits and pieces from several different recipes to get the perfect end-product.  Below I have posted a LONG version - the version of Chicken Pot Pie that tastes best and a SHORT version - the version that is very good--just not as good as the long version.

Long Version Chicken Pot Pie
1 16 oz bag of frozen mixed vegetables
4 chicken breasts-cooked; shredded or cubed
1 small onion, chopped
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1/3 cup butter
1/3 cup all purpose flour
1 can chicken broth
1/2 cup whole milk (I have also used half and half for this part of the recipe)

Cook chicken and then shred it using 2 forks (or cut into cubes); set aside.  Melt butter in a sauce pan, then add chopped onion.  Cook until translucent; about 4-5 minutes.  Add flour and cook for another 2-3 minutes.  Slowly add chicken broth and milk, stirring constantly.  When mixture is thick, add salt, pepper, celery seed, frozen mixed vegetables and shredded chicken.  Pour this mixture into a 9x13 glass baking dish and set aside while you make the biscuit topping.

Biscuit Topping
1 cup self-rising flour
1 cup milk
1/2 cup butter, melted

Combine flour, milk and butter in bowl.  Spoon evenly over the chicken and vegetable mixture.  Bake at 350 degrees for 30 minutes; or until the topping is golden brown.  Enjoy!

Note:  Before adding the biscuit topping, you can cover and refrigerate the mixture for up to 6 days.  Frequently I will prep this dish - doing just that - while "Lucky" is napping on a Sunday afternoon.  That way, when I get home from work on a week night, all I have to do is mix the biscuit topping, and put the whole thing in the oven.  Served with fruit, this is a perfectly balanced evening meal.

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QUICK Chicken Pot Pie
4 chicken breasts, cooked and cubed
1 can cream of chicken soup
1 16 oz bag of frozen mixed veggies
2 cups chicken broth
1 ready-made frozen pie crust

Place frozen veggies on the bottom of a 9x13 baking dish.  Evenly top with cubed chicken.  Mix broth and soup until smooth.  Slowly pour this over the chicken.  Top with pie crust--you will have to get creative b/c it takes a little patience and creativity to top a rectangular dish with a round pie crust.  Bake at 375 degrees for 30 minutes - or until pie crust is golden.