Chicken Pot Pie is one of the finest home-cooked meals of all time. It contains the entirety of the food pyramid ( if you are using the one that lumps together fruits and veggies ), and will satisfy you like few other dishes.
Preparation time: about 1 hour
Feeds: 8 normal people, 4 eating specialists
Approximate Ingredient cost: $14.70
2 lb. Boneless Chicken – cut into cubes
4 medium carrots – cut into slices
1 + 1/3 cups milk
4 chicken bouillon cubes
1 tsp. salt
2 cups frozen peas
2/3 cup butter – melted
1 onion – chopped
2/3 cup all-purpose flour
1/2 tsp. black pepper
1 can of buttermilk biscuit dough
Note: For super speed, you can perform parts 1 and 2 simultaneously
- Place the cubed chicken and carrots in a large pot. Pour in enough water to cover the mixture and then bring to a boil over medium-high heat. Simmer until the meat is cooked through ( 15-20 minutes ). Add peas and simmer for an additional minute. Pour the contents of the pot into a colander. Set aside.
- In a large pot on medium heat, cook the onions in 2/3 cups of butter until they’re translucent. Stir in flour and then slowly stir in 2 cups of water and milk. Stir in chicken bouillon cubes, salt, and pepper. Simmer the sauce until thick. Remove the sauce from heat and set aside.
- Pour the cooked chicken and vegetables into a 14” x 9” glass casserole pan. Pour the sauce on top of the chicken and vegetables, spreading and leveling out as you go.
- Open the biscuit dough canister. Flatten and spread the dough on top of the mixture in the pan, doing your best to cover everything and not leave any holes.
- Place a sheet of aluminum foil under the pan to catch any spillage during the baking process. Bake the pie in a 425 degree oven for 20 minutes, or until the biscuit dough is cooked.
- If you’re feeling dangerous, spread butter on top of the cooked crust.
- Let the pie cool for 10 minutes, then chow down.
When you’re done, it should look something like this!