The Adventures of Lady Kitchenless

Chicken Pot Pie with Green Onion Biscuit Crust
I love chicken pot pie; it’s a comfort food and super-easy to make! You can use whatever veggies you like in this recipe, you can’t screw it up. I make the filling in the rice cooker, pour it into a Pyrex dish, and then plop the crust on top and throw it in the oven.
Ingredients:
Crust:
1 cup flour
1 1/2 teaspoons baking powder
3 tablespoons butter
1/3 cup milk
3 tablespoons green parts of green onion, finely chopped
Filling:
2 boneless skinless chicken thighs, diced
1 small onion, diced
1 teaspoon minced garlic
3 tablespoons liquid chicken broth concentrate (Bovril or equivalent)
1/2 to 1 cup frozen mixed vegetables
1/2 cup sliced mushrooms, roughly broken/chopped
1/2 cup chopped broccoli
1/2 teaspoon savoury
salt and pepper
3/4 cup milk
1 1/2 tablespoons cornstarch

Add 1/2 tablespoon olive oil to the rice cooker pot, then add the garlic, onion, salt, pepper, savoury, chicken broth concentrate, frozen veggies, mushrooms, and broccoli, put the lid on the pot, and flip the switch to “Cook”. While the veggies are sauteeing, start making the crust and preheat the oven to 425F. Combine the flour, baking powder, green onion, and cold butter in a bowl, you can use a pastry blender, fork, or even your hands to smush the butter into the flour until the mixture looks like coarse meal. Let it sit for a bit while you add the chicken to the rice cooker pot, stir, and replace the lid. Add the milk and stir until dough forms a soft smooshy ball and let it sit again. Combine the cornstarch and milk until there are no lumps, then dump the mixture into the rice cooker pot, stir, and replace the lid. Grease a 4x8 Pyrex dish, and then stir the filling again until it reaches a thick gravy-like consistency, then dump everything into the Pyrex dish. Dump the dough onto a flat floured surface and knead until it’s all stuck together, then roll out flat and place on top of the filling, tucking in the edges. Cut a few slashes in the centre of the dough, put the dish in the oven and bake for 20-25 minutes until the crust looks like the photo! Enjoy!

Chicken Pot Pie with Green Onion Biscuit Crust

I love chicken pot pie; it’s a comfort food and super-easy to make! You can use whatever veggies you like in this recipe, you can’t screw it up. I make the filling in the rice cooker, pour it into a Pyrex dish, and then plop the crust on top and throw it in the oven.

Ingredients:

Crust:

1 cup flour

1 1/2 teaspoons baking powder

3 tablespoons butter

1/3 cup milk

3 tablespoons green parts of green onion, finely chopped

Filling:

2 boneless skinless chicken thighs, diced

1 small onion, diced

1 teaspoon minced garlic

3 tablespoons liquid chicken broth concentrate (Bovril or equivalent)

1/2 to 1 cup frozen mixed vegetables

1/2 cup sliced mushrooms, roughly broken/chopped

1/2 cup chopped broccoli

1/2 teaspoon savoury

salt and pepper

3/4 cup milk

1 1/2 tablespoons cornstarch

Add 1/2 tablespoon olive oil to the rice cooker pot, then add the garlic, onion, salt, pepper, savoury, chicken broth concentrate, frozen veggies, mushrooms, and broccoli, put the lid on the pot, and flip the switch to “Cook”. While the veggies are sauteeing, start making the crust and preheat the oven to 425F. Combine the flour, baking powder, green onion, and cold butter in a bowl, you can use a pastry blender, fork, or even your hands to smush the butter into the flour until the mixture looks like coarse meal. Let it sit for a bit while you add the chicken to the rice cooker pot, stir, and replace the lid.¬†Add the milk and stir until dough forms a soft smooshy ball and let it sit again. Combine the cornstarch and milk until there are no lumps, then dump the mixture into the rice cooker pot, stir, and replace the lid. Grease a 4x8 Pyrex dish, and then stir the filling again until it reaches a thick gravy-like consistency, then dump everything into the Pyrex dish. Dump the dough onto a flat floured surface and knead until it’s all stuck together, then roll out flat and place on top of the filling, tucking in the edges. Cut a few slashes in the centre of the dough, put the dish in the oven and bake for 20-25 minutes until the crust looks like the photo! Enjoy!