Chicken Pot Pie..

If you like pot pies...you will love this recipe. You can really add any veggie you want to...experiment with spices until it's perfect for you. Sometimes when time is an issue, I pick up a cooked whole chicken and pull the meat off for this recipe.
3 lbs Chicken, cooked and cut into bite size pieces
4 Cups Chicken Broth
2 Large Carrots Cut in half and then cross pieces
1 Large Onion, chopped
1/2 lb. Mushrooms, sliced or chopped
2 Celery Stalks, cut into pieces
2 Bay Leaves
Place cooked chicken, veggies and bay leaves in chicken broth, bring to boil and turn down to simmer for 30 minutes.
1/4 Cup Butter
1/2 Cup Flour
1 Cup Half and Half
In a separate skillet melt butter, add flour and wire whip into a rue...adding half and half until thick. Gradually pour into chicken and veggies....stir constantly until well blended.
1 Tsp Poultry Seasoning
1 Tsp Salt
1/2 Tsp Pepper
1 Cup Frozen Peas
Add these to chicken mixture, remove the bay leaves and pour into a medium size baking dish.
I use this recipe to make the pot pie crust topper....but you can use it to make biscuits if you prefer.
11/2 Cup Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Shortening
1/2 Cup Milk
Stir baking powder and salt into flour, then cut shortening into flour until small chunks appear. Stir milk into mix and form into a ball. Roll out on lightly floured surface the size of your baking dish. Gently fold the dough in half and half again. Place it on the pot pie filling and gently unfold. Seal the edges by folding dough against the edges of the dish. Bake at 400* for about 20 minutes or until the crust in golden brown.