Yeah, it’s stupid simple, browns easily and quickly, and gives you a nice flaky crunchy texture, especially if you egg-wash it first. I’ve been known to mix up some chopped herbs with the egg-wash…
I am not Southern, despite living in the south for the last 20 years, and so I do not care for biscuits. I will eat them with fake-sausage gravy, but not a fan.
I grew up in Alaska and love them, so I don’t think the South has much to do with it. Fake sausage gravy? Those are English words, but they make no sense when you write them.
Athena: It so happens we’re going to be in Santa Fe next month. What’s the name of the restaurant?
I grew up “Up North” where we were more likely to have some form of carb other than biscuits at breakfast, usually just toast. And yeah, I had to go to Morningstar Farms fake snausages after I quit eating beef and pork. Still makes a tasty gravy.
Hidden Chicken Cafe. Very casual, almost fast food. But good stuff!
For a while my wife and I were making weekly trips here- http://www.moffettschickenpies.com/
Very interestingly the chicken pot pie was only chicken and gravy (white), while the beef pot pie was gravy (brown) with carrots and peas and beef.
Bechamel with reduced chicken stock and then ingredients similar to yours. I’m not big on crust, so years ago I stopped making crust (never used a bottom crust anyway) and just serve the filling with rice.
Hell, that’s just chicken a la king, isn’t it? 
Well, if you’re going to call white flour gravy bechamel, you might as well call it that.
We cook our pot pies in a glass casserole dish and sprinkle cooked stove top dressing on top. Kind of crunchy.
That’s pretty much what bechamel is: flour, butter and milk.
Yeah, it’s damn close. I put pimento in my a la king, and other than that, just mushrooms (and leave the shrooms out of the “pie”), so the flavor is appreciably different. And I make the pie gravy a little thicker.
That’s one of those comfort dishes that I love. I’m a sucker for any rice dish, anyway. Glycemic index be damned.
Another “lazy” option: I assemble the filling and pour pancake batter on top and bake. I use a gluten free pancake mix and gluten free gravy.
I make chicken stock with a whole bird, an onion, a few celery stalks and carrots, a bit of garlic and some herbs, salt, pepper, and of course water. I remove the meat after the chicken is cooked, return bones and reduce. Then follow the basic idea above of a flour-thickened gravy, various vegetables and seasonings including a bit of sherry. I usually make this for my niece and nephew, who like it in a full pie, i.e. crust on top and bottom. I will try the biscuit/ramekin method when I get a chance.
Just keep the biscuits thin or you’ll end up with way too much bread on top.
Will do.
You guys have decided for me what I’ll make for dinner this weekend. So much for trying to stick with salads and other low-carb stuff.
It may sound like heresy to the cook-at-home gourmet crowd, but whenever I go near a KFC, which isn’t often, I buy 3 or 4 chicken pot pies to take home and freeze. They are far better than grocery store brands.
They sell eight-packs of them at Costco for around 13 bucks. I’m reasonably sure I could live on them forever. Nom.
I actually had no idea they made pot pies. I’ll have to check that out one of these days.