Gourmet Galley: Chicken Pie

That rainy, cold day last week was the perfect time to make a Chicken Pie.

Instead of making a pie crust for the chicken filling, I made the filling and put a biscuit crust on the top. I had a package of chopped mixed vegetables in the freezer and used those plus potatoes, fresh carrots and added frozen peas for the filling.

You can substitute any vegetables you like, or have on hand, for chicken pie.

The broth from the chicken is used to cook the vegetables in for the filling.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.