WV Style Chicken Potpie

I know when I was a kid, chicken potpie was this little tin pie plate of nastiness that came out of the freezer and went into the oven for about 40 minutes. We never had homemade potpies because....well, it just wasn't something any of us liked all that much. 'Nuff said.

Then I married Phil and his mom made chicken potpie quite often. Not gonna lie to ya. The first time we were visiting them and I found out that's what she'd made for dinner, I was less than excited. But never one to be rude about such things, I gave it a try.

And I fell in love!

Much to my husband's dismay, I might add. It still isn't his favorite meal so we don't have it often. But once in a while, I just gotta have it. ; )

Chicken Potpie <------ Click here to print
1 lg. boneless, skinless chicken breast
2 lg. boxes or cans of chicken broth
2 chicken bouillon cubes
2 12 oz. bags frozen mixed vegetables
flour and water for thickening
salt and pepper to taste
biscuits*

Heat oven to 425*. In small saucepan, cover chicken breast with water and bring to a boil. Cook until done. Drain and cut chicken into cubes or use two forks to shred. Set aside. In large pot heat chicken broth and bouillon cubes to boiling and reduce heat to simmer. Make a thickening with about 3/4 cup flour and enough water to make it pourable. Using a whisk and stirring constantly, pour flour mixture into simmering broth and continue to heat until thickened. Add veggies and chicken.Pour into oblong baking dish (13"x 9" or larger).


Place biscuits on top and bake for approximately 12-14 minutes. Place a piece of foil loosely over biscuits (to prevent over browning) and bake an additional 10 minutes to ensure that biscuits are cooked throughout.

*Biscuits can be homemade or canned. Mine are somewhere in between. ; ) I use a generic mix that is similar to Bisquik. It comes from Save A Lot and it's called Ginger Evans Baking Mix. LOVE this stuff. I use it for pancakes, waffles, biscuits. You name it, this is a great foundation for it. I use this baking mix and some milk, knead it, cut it with my Mama's biscuit cutter and VOILA! Some of the best biscuits ever.
: )

Tips and Tricks

* If you get the broth a little too thick, add a small amount of water or more broth to get it to the desired consistency.

*Before you pour mixture into the baking dish, TASTE IT! This is when you need to add salt or pepper or make any adjustments.

* I use Bird's Eye Steam Fresh mixed veggies. Tastes like you just went to the garden and picked them yourself.