the blog
Mmmmmmm. I talk a great deal about “Comfort Food.” This recipe is one of the all-time family favorites and there are oodles of variations. Not only is Chicken Pot Pie satisfying, and yummy, it also uses leftovers in a most delicious way. Use cooked chicken or turkey and any combination of cooked, leftover or frozen veggies. This is a wonderful, frugal recipe, sure to please!
The recipe for my Chicken Pot Pies is at the main RFL website.
About VickilynnA student of health and nutrition for 30 years, Vickilynn Haycraft has over 20 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. Find reviews, books, recipes, tutorials, FAQs and more at the Real Food Living ministry website.
Looks really delicious, I can’t wait to try it. The sauce looks rich. In the past when I have tried to make a chicken pot pie my sauce has always been too thin and watery.
One question…. If putting the uncooked biscuits on top of the chicken pie, would I cook the whole thing for 20 minutes at 400 degrees?
Thanks!
Carol
Shalom Carol,
Actually, I cooked the biscuit-topped pot pit at 400 for 30 minutes and the extra biscuits on a cookie sheet alongside, but I only cooked them for 20 minutes.
I hope you like it!
~~In Messiah,
Vickilynn
Micah 6:8