Ingredients

The following ingredients have 7 Servings
  • 4 russet potatoes (medium-sized, peeled and diced into bite-sized pieces)
  • 2 boneless (skinless chicken breasts (or a rotisserie chicken works great))
  • 2/3 cup carrots (peeled and chopped)
  • 2/3 cup celery (chopped)
  • 1 cup cooked and cut string beans
  • 1/2 cup butter
  • 3/4 cup corn
  • 1/4 diced onion
  • 1/2 cup flour
  • 3/4 cup milk (I use 2%)
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Crust
  • 1 cup baking mix (bisquick or jiffy)
  • 1/2 cups butter (melted)
  • 1 cup buttermilk

Instruction

  • Preheat oven to 375 °
  • Cook the chicken by boiling or sauteing and cut into bite-sized pieces when cool enough.
  • Place potatoes into a pot and cover with cold water. Heat to boiling and simmer about 15-20 minutes. Drain and set aside.
  • In a very large skillet or dutch oven, melt 1/4 cup butter over medium low heat.
  • Add carrots, celery, corn, string beans, onion, salt, pepper, and garlic powder over medium heat until onions are clear.
  • Add remaining butter and flour and stir while heating until all lumps are gone.
  • Add chicken broth and milk. Simmer about 5 minutes or until mixture thickens.
  • Prepare crust by mixing baking mix, butter and buttermilk in a small bowl until well blended.
  • Now you are ready to build the pies.
  • Grease the crock-bowls or ramekins with butter
  • Spoon about 1/4 cup of cooked potatoes in each one.
  • Spoon the vegetable-broth mixture over the potatoes, leaving about 1/2 inch from top for crust batter
  • Pour crust batter over each pot.
  • Place pots on a baking sheet.
  • Bake in oven 45-50 minutes.
  • Let cool before serving as pies will be bubbling hot.