Upside-down Chicken Pot Pie - Dallas News |

Upside-down Chicken Pot Pie

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Thanks to Scott Jones, owner of Jack's Southern Comfort Food on Lowest Greenville

Upside Down Chicken Pot Pie

3 cups Bechamel (you can substitute  w/ 2 cans progresso potato soup)
4 carrots medium diced
4 stalks celery medium diced
2 red new potatoes, medium diced and boiled until tender
1 large yellow onion medium diced
1 rotisserie chicken, pull and large dice white and dark meat Yields 4 cups
1 cup frozen green peas
2 tbsp olive oil
2 tsp salt
Black pepper to taste

Preheat oven to 450

In a mixing bowl, place celery, carrot and onion. Add olive oil and 1 tsp salt with several grinds black pepper. Toss together and spread evenly onto baking sheet. Place in preheated  450 degree oven and roast for 20 minutes until tender.
In a large skillet, add Bechamel, mixed veggies, boiled potatoes, chicken and green peas. Add remaining salt and black pepper to taste. On medium high heat, bring pot pie mix to a simmer until heated through.
Generously ladle over hot buttermilk biscuits or toasted English muffins and enjoy!!

Bechamel recipe
3 Tbsp. butter, 3 Tbsp Flour and 3 cups whole milk. Melt butter, whisk in flour and cook for 2 minutes. Whisk in milk and constantly stir for about 10 minutes until thickened and coats the back of a spoon.

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