Ok, so I’m not an accomplished chef. My hubby, on the other hand, is great!
First, preheat the oven to 375 degrees. In a 4qt. casserole dish, melt a stick of butter. (I use my Pampered Chef RockCrock Dish) When the butter is nearly all melted, put a 1/2 cup flour in it; whisk unto smooth. Cook that mixture over medium heat until it is a light golden brown, about 5-6 minutes. Whisk it occasionally so it doesn’t burn.Add 3 cups of chicken stock; whisk till smooth. Add 2 cloves of pressed garlic, 1 tsp of salt and 1/2 tsp of pepper. Simmer it all 6-8 minutes, till the sauce is thickened. Shut off the heat and add 1 cup of almond milk* and 3 cups of cooked diced chicken. (I use leftover rotisserie chicken)
Bake uncovered, 30-35 minutes, or till golden brown. Let stand, uncovered, for 10 minutes, then serve.
Easy Chicken Potpie
- ½ cup butter
- ½ cup flour
- 3 cups chicken stock
- 2 garlic cloves
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups cooked chicken
- 1 cup milk
- 1 medium onion
- 2 cups frozen mixed veggies
- 1 cup flour
- ½ cup oil
- 1 teaspoon baking powder
- 1 teaspoon salt
Preheat oven to 375°. In a 4qt. Casserole Dish melt butter and add the flour in it; whisk unto smooth. Cook over medium heat till it is light golden brown, about 5-6 minutes. Whisk it occasionally. Add chicken stock; whisk till smooth. Add garlic, salt and pepper. Simmer 6-8 minutes, till sauce is thickened. Take off heat and add milk and chicken.
Add onion and frozen veggie mixture. Mix it all well.
For the topping mix flour, oil, baking powder, salt, and milk. Mix it till smooth; it will start to thicken some. Evenly pour it over the Pot pie.
Bake uncovered, 30-35 minutes, or till golden brown. Let stand uncovered 10 minutes, then serve.
*NOTE- My family can do some dairy products, just not all. We are fine with butter, sour cream, and yogurt. If you don’t need to do milk free you can substitute the almond milk for dairy milk.