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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from Stevens Family Cookbook, 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:  
One whole chicken
One large onion-diced
6 ribs of celery diced
Small bag of frozen peas
Small bag of frozen corn
Small bag of frozen green beans
5 pounds of potatoes, peeled and cubed bite size
Salt and pepper to taste
3 tablespoons chicken base
Bisquick biscuit mix
Milk
Sour Pickles
Butter
Directions:
Directions:
Cover chicken with water and add chicken base, salt and pepper, add onions and celery in 5-6 quart pot. When chicken is cooked remove from pot. Allow it to cool so that it can be picked. Place vegetables into broth, add salt and pepper to taste. Let cook until potatoes are done. Add the picked chicken back into the pot and bring back to boil.
Mix up biscuits using mix and milk requested. I use half a box, if you need more make it. Drop biscuits on the top of pot chicken, broth and vegetables. Place lid on and allow to cook for a few minutes until inside of biscuits are cooked a bit. Remove top, place pot in over on 350 degrees till the biscuits brown.
Serve with butter and sour pickle strips

Sometimes I'll take some of the cooked chicken
And make a roux in a small pot with a stick of butter and add 2 tablespoons flour. Stir then add
2 cups of 1/2 and 1/2 creamer and salt and pepper. Stir unlike thickened into a nice white gravy.
Keep some of the chicken to add for a change.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I always made this when my brothers and sisters came to visit as it fed a lot and they loved it.

 

 

 

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