Chicken Pot Pie

Originally in the 1996 cookbook


2-3 carrots, diced or thinly sliced
1 10 ounce package frozen peas
1 tbsp butter
1 small onion, finely minced
3 stalks celery, thinly sliced
1/2 cup flour
3 cups chicken or turkey broth
1 cup skim milk
1 tsp whole thyme leaves, crushed
5-6 cups cooked and cubed chicken
1 recipe biscuits


  1. Heat oven to 400 degrees F.
  2. Cook carrots for 3 to 5 minutes in a small amount of water.
  3. Add peas, and let stand for 3 minutes, Drain.
  4. Melt butter in a medium-sized frying pan.
  5. Add onion and celery, and saute. Add flour. Gradually stir in chicken broth and milk.
  6. Add thyme, and cook until thick, stirring constantly.
  7. Combine vegetables, gravy, and chicken.
  8. Place in a large 9×13 baking dish or two smaller ones, and top with biscuits.
  9. Bake for 18-20 minutes or until biscuits are brown.

Makes 12-14 servings.

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