RECIPE: Mashed Potato Chicken Pot Pie

Instant mashed potatoes, made according to directions for 6 servings

            or homemade mashed potatoes in an equivalent amount.

½ onion, chopped

¼ cup butter

¼ cup flour

2 ½ cups chicken broth

2 cups chicken, cooked, chopped

     (or rabbit meat )

1 cup any vegetable you like, cooked

¼ tsp poultry seasoning (optional)

Salt and pepper

1 cup boxed biscuit mix

Milk

Make instant mashed potatoes a little thicker then normal and set aside.  Sautee chopped onion in butter till translucent.  Add flour and cook 2 minutes stirring constantly.  Wisk in chicken broth and simmer till thickened.  Add chicken and vegetables, seasonings, salt and pepper to taste (lots of pepper!).   Mix biscuit mix with enough milk to make a pancake-like batter.  Grease 9 X 13 baking dish.  Spread thick mashed potatoes to cover bottom of pan.  Pour chicken mixture over potatoes.  Slowly pour biscuit batter over filling, will not cover all, put some here, some there.  Bake at 350 degrees till filling is bubbling and biscuits are done.

We actually like this just fine without the biscuits.  In that case, I just serve the mashed potatoes separately and add the pot pie filling over them like gravy on the plate.  No need to bake.