I started with Boiled Chicken Breast – about 4 medium size and once cooked in celery, onion, salt, tarragon, garlic and some Cajun seasoning, I cubed and set aside.
I cubed 4 med/small yellow gold potatoes and put those in the bottom of a sprayed baking dish. Then on top of that; I poured 4 cups of organic mix vegetables (shake some salt and pepper on top)
- 1.5 cups of water
- 1 cup of broth (I used 1/2 cup in the video)
- 1 Tbsp of real unsalted butter
- 1 Tbsp of Cornstarch
- 1/2 Teaspoon of Salt
Heat slowly and whisk until thick (You could use cream of celery soup as an alternative if you don’t have time to make the sauce, just add the chicken broth the the soup and heat up.)
Then once its the consistency you want, pour over the chicken and veg slowly..
- 2 cups of organic all purpose flour
- 3 Tsp or 1 Tbsp of Buttermilk Powder (or 1/4 of buttermilk)
- 1/2 tsp of salt
- 2 Tsp of Baking Powder
- 1/4 cup of powdered milk
- 1/2 to 3/4 cup of shortening (depends on how many biscuits you need)
Cut shortening into flour until its little tiny pieces into the flour – add whole milk in 1/4 cup measurements and mix until the biscuit mix is bound together and slightly sticky. Pour out onto a floured surface and knead the dough gently and press down in about a 1/2 or 1 inch thickness. I used a biscuit cutter. Lay the biscuits on top of the pot pie and preheat your oven to 425. Brush the biscuits with butter and lay a piece of foil on top of the biscuits so they don’t brown to fast. I baked mine for 25 min and checked them. If they are not done, turn the heat down to 375 for another 5-10 min until they will lift off the top and you can see them done. Please leave a comment on our YouTube channel and give us a thumbs up if you liked the recipe. Share with someone!
Enjoy! – Makes great leftovers!