Chicken Pot PieSubmitted by: WITTYSMITTY
1 T butter
2 medium carrots
1 medium potato, boiled
1 can or 14.5 oz chicken broth
Â¾ tsp salt
Â¼ tsp pepper
3 T cornstarch
1.5 cups 1% milk
3 cups shredded cooked skinless chicken
Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
Meanwhile, in a small bowl, with wire whisk, mix cornstarch and 1/2 cup milk until blended. Stir cornstarch mixture and remaining 1 cup milk into saucepan with carrots; heat to boiling over high heat. Boil 1 minute stirring. Stir in chicken. Transfer mixture to shallow 2 1/2 qt casserole.
Place rolled out biscuits on top of filling. Bake uncovered 35 minutes or until filling is bubbling and top is golden.
Number of Servings: 6
Recipe submitted by SparkPeople user WITTYSMITTY.
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How is this gluten free if you put rolled out biscuits on it???? - 8/20/11
Reply from WITTYSMITTY (8/22/11)
I make gluten free biscuits, roll them out, then put on top of the of the pot pie. But I switched to a drop biscuit type recipe recently, so really I "drop" the batter down onto the pie now...