Chicken pot pie - yet another

Yield: 6 Servings

Measure Ingredient
1 \N Broiler-fryer; 3 to 3-1/2-pound cut up into serving pieces
2 quarts Water
1 teaspoon Salt
1 cup Peeled; cubed potato
½ cup Scraped; chopped carrot
½ cup Cut fresh or frozen green beans, cut into 1-inch pieces
¼ cup Butter or margarine
½ cup Chopped onion
¼ cup All-purpose flour
½ cup Fresh or frozen whole Kernel corn
½ cup Fresh or frozen english peas or butter beans
1 tablespoon Chopped fresh parsley
½ teaspoon Rubbed sage
¾ teaspoon Salt
¼ teaspoon Pepper
5½ cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cup Sour cream

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups broth. Skim fat from broth. Set chicken and broth aside to cool slightly.

Cook potato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add ¼ cup flour, stirring until smooth. Cook, stirring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bubbly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and ¼ teaspoon salt in a bowl.

Add sour cream, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to ¼-inch thickness. Cut with a 2-½-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400 degrees for 15 to 20 minutes or until golden. Serve immediately.

Entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #261 by Bill Webster <thelma@...> on Oct 04, 1997

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