This is a family favorite that I've been making for years.
Chicken Broth, Half and Half, Butter, Flour, Frozen Mixed Vegetables, Cooked Chicken...
Melt 1/3 cup butter in a large skillet.
Once the butter is melted, add 1/3 cup flour and stir till both are blended.
This is what your "roux" should look like...
Add 2/3 cup half and half and stir.
I usually use fat free half and half...
Next add 1 1/2 cups chicken broth and continue to stir...
Continue stirring and cooking until the mixture is nice and thick.
Season with salt and pepper to your taste.
I also add a chicken bouillon cube for added flavor.
Add the cooked chicken...
Add the frozen mixed vegetables.
Any mixture of frozen vegetables works great.
Most of the time I use peas and carrots, but I had this mixture on hand...
Cook on low until the vegetables are cooked.
Now, doesn't this look DELICIOUS?
At this point you can do a number of things.
You can pour the entire mixture into an uncooked pie crust and cover with another
crust and you have Chicken Pot Pie.
OR...
You can have Chicken and Dumplings.
Mix 2 cups Bisquick with 2/3 cup milk...
Using two spoons, drop your "dumplings" into the chicken and vegetable mixture.
Cover and cook for about 10 minutes until the dumplings are cooked.
Now THIS is dinner!
I usually make the chicken and vegetable mixture early in the morning
and finish it up with the dumplings or into "pot pie" about 20 minutes
before we're ready to eat.
You may need to add more chicken broth to the mixture
if you let it sit for awhile.
It will thicken up and you want it nice and creamy before
adding to a pie crust or making dumplings.
This mixture freezes well also!
And to be really fancy, I make individual chicken pot pies.
Enjoy!
NOTE: The original recipe calls for sauted onions.
Our family doesn't care for the onions, so I leave them out.
You can also add cubed "almost cooked" potatoes to the mixture.
