Preheat the oven to 425F/220C.
Heat the first amount of oil in a skillet over medium heat. Add the chicken cubes. (If your skillet is small, add only half of the chicken at a time.) Cook until the chicken is no longer pink.
Lightly grease a 3 quart/3 litre casserole dish. Transfer the cooked chicken to the casserole dish.
In the same skillet, saute the onion, garlic and mushrooms until the onion is soft.
Add the carrot, celery, sage, thyme and pepper. Saute for 5 minutes.
Pour in the broth. Bring to a boil. Reduce heat. Simmer, covered, for 20 minutes.
Crust- In a medium bowl, combine the flour, baking powder, salt and sugar.
Stir in the oil until well mixed.
With a fork, stir in the milk.
Knead the dough 10 times on a floured surface.
Set it aside.
Combine the evaporated milk and flour in a jar. Shake until smooth. Pour slowly into the skillet, stirring. Turn up heat, still stirring, until the mixture boils and thickens.
Pour over the chicken and stir to combine.
Take about 1/4 of the dough. Press it between your hands until it is the size of 1/4 of the casserole dish. Lay it on top of the casserole. Repeat with the remaining dough, 1/4 at a time. (It's okay if there are small gaps around the sides of the dough.)
Bake, uncovered, for 20 to 25 minutes, or until the gravy is bubbling and the crust is lightly browned on top.
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