Ingredients:
1/2 cup butter
1 onion
2/3 cup chopped celery
2/3 cup chopped carrots
1/2 cup flour
2 tsp celery salt
1/4 tsp ground white pepper
1 cup evaporated milk (you can use skim milk)
2 cups water +
2 tsp chicken bouillon paste
OR 1 1/2 cans of chicken broth
2 cups cubed potatoes or frozen hash browns
2 cups cooked, diced chicken
Melt butter in a deep saucepan and add onions, celery and carrots. Simmer on medium heat, stirring together for 5 minutes. Combine flour, celery salt and white pepper together in a small bowl and then stir into butter mixture. Increase heat to med-high and add milk, water and bouillon into saucepan. Bring to a boil and reduce heat back down to medium. Add meat and potatoes and simmer together for 5 minutes. Pour into ungreased 9x13 pan and add drop biscuits:
Drop Biscuits:
1 cup all purpose flour
1 cup whole wheat pastry flour
1 tbsp baking powder
1 1/2 tsp kosher salt
1/4 cup shortening or butter
3/4-1 cup buttermilk
Sift flours together, add baking powder and salt and mix well. Cut shortening or butter into flour mixture with a fork – don’t over mix. Make a well in the mixture and add buttermilk. Stir together, if seems dry, add a little more buttermilk and then drop small pieces over pot pie.
Bake 350˚ for 25-30 minutes – watch biscuits, once they’re browned, it’s done.
You could add, delete or substitute the veggies or meat for less or more of something too. I have also baked the pillsbury biscuits on top and it just needs to be covered with foil for remaining time after biscuit time has been reached.
