Bonnie's StoryThis is seriously good! I have tried a lot of chicken pot pie recipes, and they always leave me with the feeling that they are missing something, but this one is really different. I attribute that to my method of slow cooking the vegetables ahead of time in the crockpot! It makes all the difference, and the green onion biscuits just top it off. It is easy-to-make in one skillet, too! I am happy to share this recipe with my jap friends. I think you will enjoy it!
Photos and this humble recipe are my own.
POT PIE FILLING
cups cooked chopped chicken or turkey
cup chopped onion
cup sliced carrots from crockpot
cup sliced celery from crockpot
cup diced red potatoes from crockpot
cup small green frozen peas, thawed and drained
measured tablespoons all purpose flour
cups chicken broth
teaspoon rubbed sage
teaspoon black pepper, fresh ground
VEGETABLES IN CROCKPOT
large carrots, cut into 3 pieces each
ribs of celery with leafy tops, cut into 3 pieces each
small red potatoes, unpeeled and quartered
water to cover, no salt, seasoning , onion or garlic
GREEN ONION BISCUIT TOPPING
cups all purpose flour
tablespoon baking powder
tablespoons fine chopped green onions
1MAKE THE VEGETABLES AHEAD:
Prepare the vegetables and cook them ahead in the crockpot the day before if desired. Cook the vegetables on low about 4 hours until tender. (Use no salt or seasonings or garlic or onions.) Drain the vegetables and chop them according to the recipe. Save the rest of the vegetables for future meals. Don't skip this step, it really makes a huge difference in taste.
2MAKE THE POT PIE FILLING:
You will need a large skillet that can be transferred to the oven. Over medium heat, melt the 5 TBS butter in the skillet and saute the chopped onion until it is tender. Then add the 5 measured tablespoons of flour to make a roux.
3Cook the roux for 2 minutes, add 2 cups of chicken broth, whisk until smooth and cook 2 more minutes.
4Add the chopped cooked crockpot vegetables and add the measured amounts to the gravy: 1 cup carrots, 1 cup celery with tops and 3/4 cup red potatoes and seasonings of 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon rubbed sage. Stir gently to mix. Reduce heat to low and simmer about 5 minutes.
7Add the chicken. (my photo is turkey, and it was delicious!) Stir to mix and simmer just a couple of minutes, then turn off the flame, while you make the biscuits. If your sauce gets too thick, add a tad of broth to it.
10MAKE THE GREEN ONION BISCUITS FOR THE TOPPING
Combine the 2 cups all-purpose flour with the salt and baking powder and 3 TBS fine chopped green onion, and mix well. Cut in the 1/4 cup of Crisco with your fingers until it is like coarse cornmeal, then add the 3/4 cup of milk (it may not take all of it so add it gradually.) DON'T OVERMIX or it will make biscuits tough. Go down the sides of the bowl and under the flour mixture gently until you have a workable ball. I use a large cutter. Pat into a half inch thick circle and cut out 8 biscuits.
11Place them on top of the pot pie filling, and bake them for 25 minutes to 30 minutes in the oven until done.