Jean miller's chicken potpie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Celery, diced |
| ⅓ | cup | Onion, diced |
| 1 | cup | Carrots, sliced |
| 4 | cups | Chicken Broth |
| 1 | tablespoon | Cornstarch, MIXED WITH |
| ¼ | cup | Water |
| 1 | cup | Peas, Cooked Fresh Or Frozen defrosted |
| 2 | cups | All-Purpose Flour |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Baking Powder |
| 2 | cups | Chicken, Cooked cut in large chunks |
| Salt, to taste | ||
| Freshly Ground Pepper to taste | ||
| 1 | teaspoon | Dried Basil Or Thyme crumbled |
| 6 | tablespoons | Vegetable Shortening |
| ⅔ | cup | Milk |
Directions
THE PIE
THE BISCUITS
* Preheat oven to 350 F.
1. Gently cook the celery, onion and carrots in the chicken broth until just tender. Add the cornstarch mixture, stir, and cook a few mins over moderate heat until thickened. Add peas, chicken and basil.
Put mixture in a wide casserole that just fits it.
2. Make the biscuits by mixing the flour, salt and baking powder. Cut in the shortening with a pastry cutter, or use your fingers to rub the flour and fat together until the mixture resembles coarse meal.
Pour in the milk and stir with fork just until dough holds together.
Knead 12 times, about 30 secs. Roll out on a lightly floured surface to a circle ½-inch thick. Cut the biscuits with a biscuit cutter and place on top of the pie. Bake in the center of the oven about 30 mins, or until the broth is bubbling and the biscuits are a delicate brown.
From the section on the DELAWARE STATE FAIR of Harrington, DE. Fair dates: Late July, 10 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking