Shef Steve

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

Ingredients:

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 

Directions:

Note: For super speed, you can perform parts 1 and 2 simultaneously

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. If you’re feeling dangerous, spread butter on top of the cooked crust.
7. Let the pie cool for 10 minutes, then chow down.

When you’re done, it should look something like this!