"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Daniel-Blake
Added: Monday, February 20, 2006


Chicken mixture:
I whole chicken
2 whole onions, scored
2 large carrots, cut in large chunks
4 or more celery stalks, cut in large chunks
1 potato, grated or 1/4 cup rice
Green peas, added just before putting casserole in oven
Water to cover chicken
Salt to taste
2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening (I use Crisco)
3/4 c. milk
Softened butter or margarine

Directions - chicken mixture:
Combine all ingredients, except peas, in a large enough pot with water to cover the chicken. Cook until the chicken is tender. Remove chicken, cool a bit, remove bones. Tear meat into bite-size pieces. Remove veggies from broth. Some or all of them can be put in a blender and added back to the broth along with the meat. If the mixture is too thin, put some of the cooled broth in a jar,add flour, mix well, and add to the boiling chicken mixture until it is the desired thickness. Add the peas. Bake in a hot oven at 400 degrees or more until the biscuits are golden brown on top. If the chicken mixture is cool when the casserole is put in the oven and reheat it until the mixture bubbles. The chicken mixture need to be boiling hot before the cut biscuit dough is placed on top.
Directions Biscuits:
Biscuits: Sift together dry ingredients. Cut in the shortening with fork or
pastry cutter until mixture resembles coarse corn bread. Add the milk and blend lightly with fork only until flour is moistened and pulls away from side of bowl. Turn out on sparsely floured board, knead a few seconds, and roll out to desired thickness. (thicker biscuits will be doughy on the bottom; thinner biscuits will cook crispier.) Spread the dough with soft butter. Fold over to make a half circle and again spread with soft butter. Fold over again and roll out. Cut out biscuits with biscuit cutter or a tin can cutter. Place on top of the very hot chicken mixture.

Number Of Servings:
Number Of Servings:
6 to 8 persons
Preparation Time:
Preparation Time:
Time consuming, but worth it.
Personal Notes:
Personal Notes:
***Annie Laurie's comments: Looks daunting, but be patient! It is worth all the effort.

Heather Daniel-Blake's musings: I remember watching Mother make biscuits, pancakes, and other quick breads
in the kitchen room at Frog. It was like observing an artist at work, stopping
at times to give me tips or make comments on the process. Once she explained
that mixing the baking soda in the buttermilk made better dough than adding it
in with the dry ingredients. She stirred the mixture and had me listen to the
change in the sound that occurred, indicating the milk and soda were ready.
She was always well organized, putting ingredients together skillfully and lovingly,
never getting agitated or impatient. It was a joy to watch her at her craft. And even
more of a joy to taste the dishes she turned out.




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