Yield: 5 Servings
|1||Whole chicken; 3 to 3-1/2 lbs|
|Butter or oil for pan-frying|
|½||Yellow onion; chopped|
|3||Stalks celery; chopped|
|2 tablespoons||Chopped parsley|
|2 cups||"Chicken Soup Stock" (see recipe) or canned chicken broth or make broth from bones as in this recipe.|
|4 tablespoons||Each butter & flour; cooked to form a roux|
|½ pounds||Mushrooms; sliced & lightly sauteed in butter or olive oil|
|Salt & pepper to taste|
|2||Hard boiled eggs; sliced|
|1||Recipe "Harriet's Southern Biscuit Dough" (see recipe)|
This is an oldie and a goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. Yes, if you don't want to make your own biscuit dough you can use good old Bisquick.
Place the chicken in a 2-quart saucepan and add enough water to barely cover. Bring to a boil and then turn down the heat to a simmer. Cover and simmer for ½ hour. Allow the chicken to cool in the liquid. Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
Cut the meat into ½-inch cubes, cover, and set aside. You can do this the day before if you wish.
Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
Heat a frying pan and add a bit of butter or oil. Saut the onion, celery, and carrots until they just begin to brown.
Place the vegetables in a saucepan, along with the parsley, and add 2 cups of chicken stock. Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat and sauted mushrooms. Season with salt and pepper and place in a deep baking dish. A 2-quart souffl dish should do nicely. Top the mixture with the hard-boiled egg slices.
Roll out enough biscuit dough to make a lid for the pie that is ¼-inch thick, unbaked.
Bake at 425ø for 20 minutes, or until the top is high and lightly browned.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .