Chicken Pot Pie

Chicken Pot Pie

Filling:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
2 tablespoons fresh herbs (I prefer thyme and parsley) or 1 teaspoon poultry seasoning
1 green onion, chopped
1 garlic clove, chopped
salt and pepper, to taste
1 cup shredded cheddar cheese (optional)

In a medium saucepan, saute onion and garlic in butter for 2-3 minutes. Whisk in flour. Cook for 3-4 minutes. Whisk in chicken broth and milk. Bring to a boil, continuing to whisk until the sauce is thickened. Stir in herbs, cheese if using, and salt and pepper.

2 1/2 cups cooked, diced chicken
* 3 cups vegetables, your choice (my favorite combination is simple -- potatoes, peas, and carrots)


Topping:
1 cup butter, melted
1 cup buttermilk
2 cups self-rising flour

Stir together all three ingredients.

In a 9x13 pan, layer chicken and vegetables. Pour sauce over top. Spread topping over all. Bake at 375 for 30-40 minutes, until crust is golden.

*Fresh vegetables can be added raw, just use a small dice. Potatoes should be cooked first. You can also use frozen, no need to thaw. In a pinch you can use canned, but the results won't be as good.