A comforting Chicken Pot Pie made with whole chickens, fresh vegetables, and a creamy soup base topped with a Bisquick crust. This heartfelt recipe is perfect for sharing with loved ones, serving 6 to 8 people.
1: In a large pot, add whole chickens, carrots, celery, onions, parsley, bay leaves, ghee, salt, pepper, and water.
2: Simmer for about three hours until the chicken is cooked, removing the chicken to debone it.
3: Put the bones back in the pot to enhance the flavor of the broth.
4: In a separate pot, make a roux by cooking flour and butter until golden brown.
5: Slowly add heavy cream to the roux, mixing well.
6: Gradually whisk in the broth or blend with an emulsifier until well combined.
7: Once the mixture comes to a boil, add the deboned chicken and frozen vegetables, seasoning to taste.
8: Pour the soup mixture into a deep Pyrex or aluminum pan.
9: For the Bisquick topping, mix Bisquick, milk, and vegeta together and pour it over the soup mixture.
10: Bake in the oven at 400°F for about 30 minutes until golden.
