Chicken Pot Pie

Kathy & Getha's

9 Tablespoons Butter

9 Tablespoons Flour

3 Cups Chicken (Cooked & Cubed)

3 Cups Chicken Broth

4 Medium Potatoes (Cubed)

1½ Cups Half & Half

3 Medium Carrots (Diced)

¾ teaspoon Pepper (freshly ground)

½ Cup Green Peas

1 Cup Corn

1 teaspoon Salt

3 Tablespoons Minced Onion

½ teaspoon Rubbed Sage

½ teaspoon Thyme

¼ teaspoon Rosemary

① Preheat oven to 450°.

② Cube potatoes and dice carrots, cover with water, salt to taste, and simmer for 10 minutes.

③ Add peas, onions, and corn. Simmer 5-7 minutes and drain.

④ Melt the butter in large skillet, stir in the flour and cook stirring for 2 minutes.

⑤ Slowly add the chicken broth, half & half, pepper, salt, and spices.

⑥ Cook for 5 minutes until thickened and smooth.

⑦ Mix the chopped chicken with drained vegetables.

⑧ Put in large baking dish (13"×9") and pour gravy mixture over the vegetables.

⑨ Make biscuit recipe below and put on top.

⑩ Bake at 450° for approximately 10 minutes until biscuits are browned.

3 Cups Flour

1½ Cups Shortening

3 Tablespoons Baking Powder

1 Cup Milk

1½ teaspoons Salt

① Sift flour, baking powder, and salt.

② Cut shortening into flour mixture with fork or pastry blender.

③ Add milk and mix only until flour mixture is moist.