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Chicken Pot Pie with Biscuits Recipe

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This recipe for Chicken Pot Pie with Biscuits is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 C Butter
1 Onion
3 Celery Ribs
3 Carrots
2/3 C Frozen Peas
1 T Parsley
2 t Thyme
1/4 t turmeric (optional)
1/4 C Flour
3 1/2 C Chicken Broth
2/3 C Milk
3 C Cooked Chicken
1 Can Biscuits
1 Egg Yolk
1 T water

Directions:
Directions:
Boil chicken for 1 hour in 1 1/2 quart water with celery & onion. Melt butter
in skillet. Cook onion, celery and carrots till tender about 10 minutes. Stir in peas, parsley, thyme & flour. Stir till coated and begins to fry about 5 min. Whisk in chicken broth and milk. Cook until sauce is thick and bubbling. Add broth if necessary. I usually add more to make it more juicy. Salt & pepper to taste. Mix in chicken. Preheat 350º. Transfer chicken & vegetables into 2 quart buttered dish. Arrange biscuits on top. In small bowl, beat egg yolk and water and brush on biscuits. Bake 20 to 25 min till golden brown. If biscuits are doey on bottom, remove and turn upside down on cookie sheet and bake 350º 5 min and then return to chicken dish.

 

 

 

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