SCRATCH CHICKEN POT PIE

Scratch Chicken Pot Pie

Start with 1 stick of butter and 1 can of evaporated milk add in Swansons chicken broth about two cans

Also pour in the broth from your rotisserie chicken

add black pepper and heat to boil. Have you a cup to the side with two tablespoons of cornstarch mixed with equal amount of water, pour that in when it comes to a boil. I also had a small can of cream of chicken I did not need but threw it in and it gave even more flavor. but this is NOT needed.

Next I took some frozen veggies from the freezer, and added them in to my liking. I also added in a little parsley flakes a little more black pepper and some diced frozen hash brown potatoes .. Let that cook on low a little to let the frozen veggies and taters soften up considerably.

Add in your shredded pieces of chicken

Pour your mixture into your baking dish and then proceed to make your Cheddar Biscuit topping.

I took about 3 cups of self rising flour and added a little garlic powder, a little Toney’s Creole Seasoning and added in some plain tap water (can use milk) mix to a sort of in-between thin and medium consistency and then pour in a little bit of cooking oil and mix the dough to coat it in the oil.

Add in about a cup or so of shredded cheddar cheese

Spoon your cheddar biscuit dough over top your filling carefully , it may not look like it will cover it all but it will expand just carefully spoon it as evenly as you possibly can.

Put into 400 degree oven and bake till biscuit top is completely cooked through and raised.

sometimes you have to put the broiler on to brown the top a little at the end. But just make sure you test to make sure your dough has cooked through in the middle.

This dish is very juicy and comforting! Enjoy!