Chicken Pot Pie
Source of Recipe
Nancy mailto:BoogiNan@aol.com ,wwrecipes - Breakfast&Brunch - Malaysian Turkey Sausage - January 10, 2002, 2002, theme - My All-Time Favorite Recipe
Recipe Introduction
Hello, this is my family's favorite.
List of Ingredients
1 large fryer, about 4 1/2 lb.
2 ribs celery diced
1 medium onion sliced
4 - 5 carrots sliced
1 can peas, 15 oz. (heated and drained well)
salt and pepper to taste
1 stick butter
10 heaping tablespoons plain flour
1 1/2 recipe biscuit dough (follows) Recipe
In soup pot, (mine is about 5 qt.) place chicken and cover well with
water. Bring to a boil and add celery, onion, carrots, and salt.
Cover and lower heat to simmer about 2 hours till chicken is very
tender. Remove chicken and bone, cut into large chunks, set aside,
set aside broth. In large pot melt 1 stick butter, add flour,
stirring till you have a smooth paste. Pepper well. Start adding
chicken broth, stirring constantly, (sorry I've never measured, it
takes practically all of it to make a medium gravy). If your gravy is
too thick your pie will be dry. Add the vegetables from the broth.
Add peas that have been warmed and drained. At this time taste for
salt and pepper. Keep very hot! preheat oven to 450.
Make biscuit dough: 3 cups self rising flour, add and rub into flour 4
1/2 tablespoons lard. Add enough milk to make a loose dough. Knead
slightly on floured surface and pat out with hand, cut biscuits.
Ladle hot chicken mixture into large casserole dish and top with
biscuits. This recipe will make 1 large and 1 small dish. Bake at
450 till biscuits are well browned. Serves 6 to 8
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