Phyllis’ Famous Chicken Pot Pie from Finding Hope

Ingredients:

2 cups of chicken breast, boiled and cubed
2 ½ cups of potatoes (about 4 large), peeled and diced
¼ cup of frozen peas, or peas/carrots mix
1 small onion, diced (about ¾ cups)
2 Tablespoons of butter
White Sauce (see below)
8 biscuits (I make my own, but you can make them from a mix)

Cooking time: prep time, about one hour, cooking time, about one hour. Serves 4.

Directions: Melt 2 tablespoons of butter in medium sauce pan over medium heat. Stir in onion, and cook until tender. Add potatoes and add water until the potatoes are just covered. Put a lid on the pot and boil until soft, about 15 minutes. When done, drain. Meanwhile, in a 4-quart casserole dish, add peas and chicken. Then make white sauce. Mix everything together in the casserole dish. Bake at 375 degrees for 40 minutes. During the last ten minutes, I always put some of my biscuits on top to bake with the casserole. Extra biscuits can be baked on a cookie sheet to be served on the side. 

White Sauce
1 cup of chicken broth (You can use the broth leftover broth from boiling the chicken, or purchase some)
1 cup milk
4 Tablespoons of flour
4 Tablespoons of Canola Oil
1 teaspoon of salt
¼ teaspoon of black pepper

Directions: Mix flour, salt, and pepper together in small bowl. In medium saucepan, add 4 T of canola oil and heat on medium heat. When warm, add in flour mixture, stirring constantly. Mix milk and chicken broth together, and slowly add to saucepan. Stir constantly, until it is bubbly and thick. Remove from heat.

Glute-free version: For a gluten-free version, just use gluten-free flour in the white sauce, or put the pie in a gluten-free shell. I make biscuits from King Arthur Gluten-free baking mix (Use their recipe)

Dairy-free version: water may be substituted for milk in the white sauce.