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CHICKEN POT PIE Recipe

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This recipe for CHICKEN POT PIE, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Swofford
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Stock:
1 3/4 lb. Chicken Pieces
4 Cups Water
3 Medium Carrots
2 Medium Onions (quartered)
2 Cloves Garlic (no need to peel)
Bay Leaf

You can go the easy way if you like- buy stock and cut up a rotisserie chicken. Use about 2 Cups of stock.

Filling:
1/2 lb. Whole Mushrooms (optional)
2 Ribs Celery (sliced)
3 Tbsp. Butter
5 Tbsp. Flour
1/2 Cup Milk
1 Cup Frozen Peas (optional)
1 Tsp. Dried Thyme or Basil
1 Tsp. Salt
1/4 Tsp. Pepper

Biscuits:
1 1/2 Cups Flour
2 Tsp. Baking Powder
2 Tsp. Sugar
1/4 Tsp. Salt
5 Tbsp. Shortening
1/2 Cup Milk

Directions:
Directions:
Stock:
To make chicken stock, place all stock ingredients in a Dutch oven or stock pot and bring to a boil. Reduce heat and simmer for 25 minutes. Add your mushrooms and celery. Simmer another 15 minutes or until the chicken is tender.

Remove chicken and allow to cool. Strain broth, reserving vegetables. Discard bay leaf from broth. Remove chicken from bones and chop into small cubes.

If you're using prepared stock (2c), add the onions and carrots, boil then reduce to simmer for 20 min. Add celery and onions and continue simmering just until vegetables start to become tender. Remove vegetables to separate dish, reserving the stock. Discard bay leaf and garlic. Continue to next step.

Filling:
In a large saucepan over low heat, melt butter then stir in flour until smooth. Gradually add milk and the reserved 2 cups of broth. Bring to a boil and stir constantly for two minutes until thickened. Stir in chicken, cooked vegetables, peas and seasonings. Pour into a 2 quart baking dish.

Biscuit Topping:
Combine flour, baking powder, sugar and salt. Cut in shortening until texture is crumbly. Stir in milk just until moistened. Knead 8-10 times on floured surface then pat or roll out to 1/2 an inch thick and cut into biscuits or any design. Place on top of chicken mixture.

Bake uncovered at 400 for 25 minutes or until golden brown.



Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
An hour + if you make the stock, 35-40 (largely unattended) if you use prepared, plus baking time
Personal Notes:
Personal Notes:
This one is much less complicated than it looks. It's my go-to recipe for taking dinner to friends who've just had a baby or are under the weather. It's the ideal comfort food and the biscuits really make this one. It is surprisingly easy to make with the bonus of great comfort food leftovers for the week.

 

 

 

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