Chicken Pot Pie

(Sorry for the truly mediocre picture. All of the camera batteries in the house were dead at the same time, and by the time they were charged the food was just about gone...)

Last night's dinner was Chicken Pot Pie. I love chicken pot pie because it's total comfort food, very flexible, and everyone in the family loves it. (Although Rachel won't eat the biscuit part.) When considering this for one of my food storage meals I compared the price of canned chicken (which I never buy because it seems so expensive) and freeze dried chicken. I do have a couple of #10 cans of freeze dried chicken, but I think I will include canned chicken too. I did the math and you'd have to get great sale on freeze dried chicken to make it the same price as the canned chicken.

Chicken Pot Pie

2 c. chopped cooked chicken, lightly salted
3 c. cubed potatoes
1 c. chopped carrots
1 c. frozen peas
2 cans cr. of chicken soup
2 1/2 c. milk
biscuits

Boil the carrots for a few minutes, then add the potatoes and some salt and boil until tender. Stir the peas in for the last minute, then drain out the water. Mix with the chicken. In a separate bowl mix the soup and milk and then add to the veggie/chicken mix. Mix together carefully; you don't want to smash your little potato cubes. Put all of this in your casserole dish.

Obviously, since this is called "Chicken Pot Pie," you can encase all of this in a pie crust. Sometimes we do that. But more often we eat it with biscuits instead because they're a lot quicker. If we have bisquick I use that, but last night I just made the basic Betty Crocker recipe. I always roll the biscuits out thinner than you would for a normal biscuit because they take quite a while to bake on top of a pot pie, and there's really nothing grosser than an unexpected bite of doughy biscuit!

This whole recipe is very flexible. Most people don't put potatoes in their pot pie but I like potatoes and they definitely stretch the meal. My sister in law uses a bag of frozen veggies. I love to add broccoli (to many recipes) but sadly the broccoli left in the fridge last night was nasty. You can also make your own white sauce, although that adds quite a bit to the prep time.

Bake at 425 for 35 minutes, or until the biscuits are golden brown and all the way cooked underneath!