Classic Chicken Pot Pie

Chicken pot pie is a classic comfort food, and a great way to use up leftovers - both chicken and vegetables. Once the prep work is complete, it really does not take long to put together and is such a homey, warm, and soothing dish. Here is my recipe for a big batch of chicken pot pie. I pictured it here before I put the biscuit crust on top so you can easily see the different colors and textures from the inside. 

Classic Chicken Pot Pie
2 cans cream of chicken soup (590mL each)
2 can-fulls of water
3 stalks celery, chopped
1/3 cup all-purpose (plain) flour
1 3/4 cups milk
2-3 cups leftover cooked carrots (or use frozen)
1 package fresh mushrooms, chopped (250 grams or 8 ounces)
1 small bag frozen peas
1 small chicken (or use half of a turkey), cooked and diced
4 cups biscuit mix
4 large eggs
2 cups milk

In a large saucepan, bring the soup, water, and celery to a boil. In a small bowl, stir together the flour and 3/4 cup milk. Stir into soup, stir in remaining milk, and bring to a boil again. Boil until thickened and creamy. Stir in the carrots, mushrooms, and peas. Spread the chicken pieces in the bottom of a large pan. Pour the soup mixture over top and stir together. Cover pan, and bake in the oven at 350◦F for about half an hour, until warmed thoroughly. 

Meanwhile, mix together the biscuit mix, eggs, and milk in a large bowl. Once pie is warmed, pour this batter over top and spread evenly. Bake for an additional thirty minutes, or until biscuit is golden and cooked through. 

You can feel free to vary the vegetables in this recipe to suit your personal tastes - onions, potatoes, and beans are always good. Also adjust the seasoning and spices as desired. You can of course use your own biscuit recipe for this, but you will need a large batch and the biscuit mix is just convenient and fast. The trick to properly cooking the biscuits is to ensure the base is hot before putting the biscuit dough on top.