Chicken Pot Pie

Kara Bagley

Biscuit Topping

2 cups soft white wheat flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon sugar

½ teaspoon salt

6 tablespoons cold butter, cut

¾ cup kefir or buttermilk

Mix dry ingredients. Cut in butter. Stir in kefir until dough forms. Form ball and roll out to ½ inch. Cut rounds (or what ever shape you want. Arrange over warm pie filling or bake on a sheet pan at 400 degrees for 15 minutes. Note: If leftovers are foreseen or desired, bake biscuits separately to prevent them from getting soggy during refrigeration storage.

1 lb. chicken

2 potatoes, peeled and diced

2 cups chicken stock

1 tablespoon olive oil

1 large onion, chopped fine

3 large carrots, sliced or julienned

2 celery ribs, chopped

Salt and pepper

½ cup flour

1 ½ cups milk

1 ½ teaspoons herbs de provence

3 tablespoons fresh parsley, minced

Pressure the chicken and potatoes in chicken broth, 5 minutes, or pull meat from a rotisserie chicken. Reserve the stock. Sauté onion, carrots and celery in oil, about 5 minutes. Season with salt and pepper. Add flour and cook for 2 minutes. Add milk, stock, chicken, potatoes and herbs. Stir until smooth and thickened. Add peas and parsley. Taste for salt. Pour into 9x13 pan or divide among smaller pans. Top with biscuit topping or pie crust. Bake at 400 degrees for 30 minutes (large pan).