Chicken Pot Pie
I did this tonight, and it was GREAT! Don’t be afraid to experiment. For one thing, we don’t buy those gravy packets. I made my gravy from scratch, using the drippings from chicken I’d baked in the microwave. Just heat up a few tablespoons of the drippings and stir in an equal amount of flour. Add water, and seasonings (garlic powder, black pepper, onion powder, etc.).
The beauty of this is you can mix the batter (no need to allow it to rise) and bake it all in one container.
(For the Batter)
1-1/2 cups all-purpose flour
2 envelopes rapid-rise yeast
1 tablespoon parsley flakes
1 tablespoon sugar
1/2 teaspoon salt
1 cup very warm milk (120º to 130ºF)
2 tablespoons corn oil
(For the filling)
2 packages (approximately 1 ounce each) chicken gravy mix
2 cups cold water
1-1/2 tablespoons minced onion
1-1/2 cups frozen mixed vegetables, thawed
2 cups cooked, diced chicken OR turkey
Mix chicken and vegetables into pan of gravy. Mix batter in an 8×8 baking pan that you’ve sprayed with cooking spray. Top batter with gravy, veggie, chicken mixture.
Place in cold oven and turn to 350 degrees. Bake about 35 or 40 minutes.