Benet's Chicken Pot Pie with Biscuit Crust[]
- 4 tablespoons butter
- 1/2 cup flour
- 2 cups chicken broth
- 1 1/2 cups milk
- Chicken, cooked, cut into cubes
- 1/2 teaspoon nutmeg
- A little lemon juice
- A little white pepper
Melt butter in pan. Add flour, stirring. Remove from heat, add chicken broth. Stir. Add milk. Stir over low heat until simmering. Remove from heat and whisk vigorously until smooth; retern to medium heat for one minuite. Turn off heat, mix in chicken, nutmeg, and lemon juice, and white pepper to taste.
Next:
- 2 tablespoons butter
- 1 chopped medium onion
- 1 1/2 cups chopped carrots
- 1/4 cup chopped celery
- 3/4 cup peas
- 3 tablespoons fresh parsley, chopped
Melt butter in pan. Cook vegetables until soft. Add vegetables to chicken mixture. Pun in baking pan. Preheat oven to 400°F. Add biscuit crust; bake.