How to eat an entire chicken, day 3: Chicken pot pie

Such a delay between posts, I know! But I hope that this recipe is worth the wait. It's one of my all-time favorite comfort foods. I first made it for Andrew and Andy during Christmas weekend at W&L. Neville Skyped in and Allison was there, and it was lovely. The last time I made this, Andrew was teaching late and didn't come home until the pot pie was almost out of the oven--about 7:00. The look on his face when he realized that chicken pot pie was waiting for him was just priceless. (I was too distracted with feeding him to take pictures of dinner...)

It's really easy, and you can vary the vegetables based on what you want. I've made it with potatoes before, but I really love carrots, peas and corn. I use Bisquick for the topping plus a couple of extra biscuits, but a puff pastry would also work. Leftovers are yummy, as always. This is especially good when you're using up your cooked chicken and your homemade stock... but you can also cook up some chicken breasts or whatever you have. Classic comfort food, made even better with a side salad.

Chicken pot pie
Preheat oven to 375 degrees. Dice an onion and 2 carrots, and sautee them in 4 tablespoons butter in a skillet with high edges. Add 1 cup frozen corn and 1 cup frozen peas. After they've cooked for a few minutes, stir in 1/2 cup flour and cook for another minute to make a roux. Pour in 2 cups milk and 2 cups chicken broth, stirring constantly, until the sauce begins to thicken. Remove from heat, add 1 pound cooked chicken (shredded or chopped). Stir in 1 teaspoon dried thyme and some salt and pepper.

Pour the mixture into a casserole dish. Roll out biscuit dough and cut into a shape that will cover your dish. Bake until the biscuit topping is golden, about 35 minutes.