How about some Chicken Pot Pie? At the restaurant, Sunday lunch was huge, and one of the most popular menu items was the Chicken Pot Pie. Made from scratch and served on top of my scratch buttermilk biscuits, it sure does hit the spot.
Chicken Pot Pie
Yield = 8 servings
- 1 stick butter
- ½ cup chopped white onion
- 2 tsp salt
- 1 cup flour
- 2 cups chicken broth
- 1 ½ cup heavy whipping cream
- 4 -5 boiled chicken breast (cut into bite-size)
- 1 bag of defrosted mixed vegetables (peas and carrots)
In 4 quarts of water boil 4-5 chicken breast until done (set aside). In a saucepan, melt 1 stick of butter. Add ½ cup chopped white onions and sautee until tender. Stir in 1 TBS sugar and 2 tsp salt along with the 1 cup of flour. Stir to make a paste. Add 2 cups of chicken stock (from the boiled chicken pot) a little at a time. Thicken. Stir in 1 ½ cups of heavy whipping cream, the mixed vegetables, and chicken. Serve over warm biscuits.