Chicken Pot Pie.

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 -5 lbs cooked chicken, cubed
• 4 medium potatoes, cubed
• 5 large carrots, cubed
• 1 large onion, cubed (i like to add some green onions and chives for color and extra flavour )
• 2 stalks celery, cubed
• 1/4 cup peas (optional)
• 1 -2 tablespoon chicken stock powder
• 1 (370 ml) can evaporated milk
• 5 tablespoons butter
• 1/4 cup flour
• 6 cups water
• 1 teaspoon salt (or to taste i use more)
• 1 teaspoon pepper (or to taste)
• 1/4 teaspoon marjoram (or 1/4 teaspoon oregano but not both)
• 1 tablespoon parsley flakes
• 1 cup bisquick baking mix
• 1 egg
• 1/2 cup milk

Recipe

• 1 boil your chicken in the water.
• 2 when the chicken is done remove it to cool and add the raw vegetables to the chicken broth and boil until they're almost done.you don't want them to get mushy.
• 3 remove the vegies from the broth to another container.
• 4 make a roux with the butter and flour. ( melt the butter and stir in the flour over low heat ).
• 5 add this to about 1 1/2 cups of your broth along with the evaporated milk.
• 6 add your spices and the dehydrated chicken broth.
• 7 simmer this over medium heat until it becomes thickened.
• 8 remove from heat and stir in your vegies and chicken.
• 9 i cook the pie in the same pot that i boiled the chicken and vegies but if you prefer you can use a large caserole dish or whatever you have.
• 10 topping:.
• 11 mix together the bisquik,egg and milk.
• 12 pour over the top of your pot pie.
• 13 put in a 400f preheated oven for approx 40 minute or until crust is a golden brown and the juices are bubbling.