Pie: Chicken Pot Pie w/ Dill Bicuits
Source of Recipe
posted to recipecircus by magnolias, from Giovanna (EDC)
List of Ingredients
4 1/2 to 5 pound whole chicken quartered
6 cups chicken broth
1 large bay leaf
5 tbsp. butter
3/4 cup finely chopped red bell pepper
1/2 cup chopped onion
3/4 tsp. dried thyme leaves
1/2 pound coarsely chopped mushrooms
5 tbsp. flour
1 3/4 cup vegetables of choice
1/3 cup heavy cream
Dill Biscuit dough (see below)
DILL BUTTERMILK BISCUITS:
2 1 /2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
1/2 cup shortening cut in cubes
7 tbsp. butter cut in cubes
2/3 cup buttermilk
1 large egg
3 tbsp. fresh dill or dried dill weed Recipe
Preheat to 450°. Combine chicken, broth and bay leaf in a large stockpot. Cover & simmer until chicken is just cooked through - about 25 minutes - re-arranging chicken occasionally. Remove chicken from broth.
Simmer broth over medium-high heat until reduced to 2½ cups, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken and dice remaining meat.
Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion, and thyme. Sauté until onion is tender, about 5 minutes. Add mushrooms & cook until mushrooms are tender, about 7 minutes. Reduce heat to medium low, Sprinkle vegetables with flour; sauté 2 minutes. Gradually wisk in reduced broth. Add vegetables. Simmer until broth thickens stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper to taste.
Place in large baking dish and top with biscuit dough. Bake until filling is bubbling and biscuits are puffed and browned, about 15-20 minutes. Let stand 5 minutes before serving.
Biscuit directions:
Combine dry ingredients. Cut in shortening and butter until mixture is like coarse meal. Whisk together buttermilk, egg & dill and add to dry ingredients, mixing just until a moist dough forms. Using floured hands, gently knead dough on well- floured work surface until dough just holds together. Pat out dough to about 3/4 inch thick. Cut into 2½ - 3" biscuits and place on hot filling. Bake about 15 minutes or until biscuits are puffed & golden brown.
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