Side Pannel
Chicken Potpie
Ingredients List
- Ingredients
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 4 cups water
- 3 medium carrots, halved widthwise
- 2 medium onions, quartered
- 4 teaspoons chicken bouillon granules
- 1 bay leaf
- 1/2 pound whole fresh mushrooms
- 2 celery ribs, cut into 1-inch pieces
- 3 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/2 cup milk
- 1 cup frozen peas
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- BISCUITS:
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 5 tablespoons shortening
- 1/2 cup milk
Directions
Directions
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown.
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
