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Chicken Pot Pie with Biscuit Topping Recipe | |
Chicken | |
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Ingredients:
> Chicken Pot Pie > > 1 large fryer, about 4 1/2 lb. > 2 ribs celery diced > 1 medium onion sliced > 4 - 5 carrots sliced > 1 can peas, 15 oz. (heated and drained well) > salt and pepper to taste > 1 stick butter > 10 heaping tablespoons plain flour > 1 1/2 recipe biscuit dough (follows) >
Directions:
> In soup pot, (mine is about 5 qt.) place chicken and cover well with> water. Bring to a boil and add celery, onion, carrots, and salt. > Cover and lower heat to simmer about 2 hours till chicken is very > tender. Remove chicken and bone, cut into large chunks, set aside, > set aside broth. In large pot melt 1 stick butter, add flour, > stirring till you have a smooth paste. Pepper well. Start adding > chicken broth, stirring constantly, (sorry I've never measured, it > takes practically all of it to make a medium gravy). If your gravy is > too thick your pie will be dry. Add the vegetables from the broth. > Add peas that have been warmed and drained. At this time taste for > salt and pepper. Keep very hot! preheat oven to 450. > > Make biscuit dough: 3 cups self rising flour, add and rub into flour 4 > 1/2 tablespoons lard. Add enough milk to make a loose dough. Knead > slightly on floured surface and pat out with hand, cut biscuits. > Ladle hot chicken mixture into large casserole dish and top with > biscuits. This recipe will make 1 large and 1 small dish. Bake at > 450 till biscuits are well browned. Serves 6 to 8
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