Dilled chicken pot pie

Yield: 6 servings

Measure Ingredient
\N \N Karen Mintzias
3 tablespoons Butter
½ cup Finely diced celery
½ cup Finely diced onion
1 small Bay leaf
3 tablespoons Flour
1½ cup Chicken stock
1½ cup Milk or cream
1 dash Tabasco (or more, to taste)
\N \N Salt
1 cup Sifted all-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Salt
3 tablespoons Butter or veg. shortening
\N \N Freshly ground black pepper
2 cups Cooked chicken (shredded or diced)
¾ pounds Diced cooked potatoes
½ pounds Diced cooked carrots
6 ounces Green peas, cooked OR- green beans cut into 1-inch pieces
½ cup Chopped dill (or a combination), cold
½ cup Milk
3 tablespoons Chopped dill



For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.

Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.

Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper.

Stir in the chicken, potatoes, carrots, peas or beans, and dill.

Keep the filling warm while you make the biscuit dough.

Biscuits: Preheat the oven to 425 F.

Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.

Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits.

Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot.

Source: The Herb Companion, August/September 1993 Typed for you by Karen Mintzias

Similar recipes