"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Special Chicken Pot Pie Recipe

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This recipe for Special Chicken Pot Pie, by , is from Adcox Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Abujbara
Added: Wednesday, August 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 broiler-fryer chicken (3 to 3-1/2 lbs), quartered
2 c. water
4 tsp. chicken bouillon granules
3 medium carrots, halved crosswise
2 medium onions
1 bay leaf
1/2 lb fresh mushrooms, quartered
2 celery ribs, halved crosswise
4-1/2 T. butter or margarine
7-1/2 T. all-purpose flour
3/4 c. whipping cream
1-1/4 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
1 c. frozen peas

BISCUITS:
1-1/2 c. all purpose flour
2 tsp. baking powder
1-1/4 tsp. sugar
1/4 tsp. salt
5 T. shortening
1/2 c. milk

Directions:
Directions:
In a large saucepan or pot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until the chicken and vegetables are tender. Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 3 cups. (Discard remaining broth or save for another use.) Melt butter in a saucepan; stir in flour until smooth. Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, sslt, pepper, peas and reserved chicken and vegetables. Pour into a 2-qt. baking dish. Set aside and keep warm.

For biscuits, combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to 1/2-inch thickness. Cut with a 2-inch biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400F for 20 minutes or until biscuits are golden brown.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This pot pie is THE BEST with leftover turkey, especially dark meat. Just boil the veggies as above with chicken base, adjusting seasonings as needed, and add chopped turkey as above at the end.

 

 

 

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