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Welcome to Bonita's Kitchen! Today we will be making Bread Chicken Pot Pie, this recipe is made with homemade dough, cooked chicken, and a few simple ingredients. See Recipe Below!

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BREAD CHICKEN POT PIE
RECIPE:
2 cups cooked chicken 1 large onion, peel and chop
2 cups chicken or veggie broth ½ cup chicken drippings or poultry seasonings
2 tbsp butter 2 tbsp flour
2 cups chopped mixed veggies 1 tsp sea salt
½ tsp black pepper 1 tsp onion powder
1 egg on top of the dough. 1 cup cooked chopped potatoes

Method for Chicken Filling:
This recipe calls for cooked chicken and part cooked mixed veggies. You can use fresh vegetables cut in small pieces or use frozen mixed veggies.
Chop cooked chicken in small pieces and if you are using fresh vegetables, cook them with a pinch of sea salt, and drain liquid off. But keep this recipe or another one.
In a large case iron frying pan add butter and chopped onion, fry for 5 to 10 minutes until onions are transparent.
Add sea salt, pepper and onion powder and fold in.
Then add flour, mix until pasty, then top with one cup chicken broth and ½ of the chicken drippings leaving some for gravy. “ Or use poultry seasonings or chicken OXO”
Mix until it starts to thicken, add chopped chicken and vegetables and fold together.
Dough Recipe:
3½ Cups White flour. 1 Tsp yeast, fast rising or traditional dry
1 Tbsp melted butter or margarine ½ Tsp Sea salt
1 Tsp sugar 1¼ Cups warm water, more if needed
Prep time: 10 minutes, Mixing time: 10 minutes, Rising time: 2 stages at ½ hour each, Baking time 30 to 35 minutes. Method in oven or outside grill!!
Method:
Combine in a large bowl: 3 cups flour, sea salt, toss together. ( Leave the ½ cup flour to mix dough together if needed )
In another bowl, add dry fast rising yeast with 1½ cups warm water and 1 tsp sugar.
Let rise for about 5 minutes.
In another small bowl melt one tablespoons of butter.
Then in flour mixture make a hole in the middle to pour your yeast mixture and butter, mixing all ingredients together with a wooden spoon or mixer with hook until it thickens, then keep adding ½ cup of flour to work dough together, plus add more warm water if needed ONLY at the mixing stage... ( If you need to add more warm water this should be done during the mixing stage.) This can be done with your hand or mixer with a hook.
Knead dough, add more flour if necessary until dough is smooth, elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball.
Let rise for 30 minutes. After cut small pieces of dough around the size of golf ball and set to the side until ready to use.
Next, Keep the mixture of chicken in the cast iron pan, top with the small balls of dough and place evenly around the top of the mixture. Keep doing this until all is covered. Melt a tablespoon of butter in a bowl and brush over the dough.
Preheat the oven to 375ºF and bake for 35 minutes or longer if needed. Add the cast iron pan.
When cooked remove from heat and serve hot with a nice cup of tea.
GRAVY:
In a pan add 2 tbsp butter, let melt, add 2 tbsp flour, mix until pasty. Then add 1 or 2 cups of chicken or veggie broth, then chicken drippings. Pinch sea salt, pepper and onion powder to taste. Mix until thicken and serve over single servings of chicken pot pie.
Serve with toss salad or more veggies….