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Biscuit-Topped Chicken Pot Pie




Source of Recipe


by Laurel, from Better Homes and Gardens Comfort Cooking Recipes 2002


List of Ingredients




2 14-ounce cans chicken broth
2 cups small fresh mushrooms, halved (6 ounces)
2 medium carrots, cut into 1-inch-long pieces
2 medium onions, coarsely chopped
2 stalks celery, cut into 1-inch-long pieces
1 bay leaf
3 tablespoons butter or margarine
1/3 cup all-purpose flour
1/2 cup whipping cream or evaporated milk
2½ cups chopped cooked chicken
1 cup frozen peas, thawed (optional)
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
Homestyle Biscuits (recipe below)


Recipe



Preheat oven to 400°F. In a Dutch oven, combine broth, mushrooms, carrots, onions, celery, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Drain vegetables, reserving 2¼ cups liquid. Discard bay leaf. Set reserved vegetables and liquid aside.

In same pan, melt butter over low heat. Stir in flour. Cook and stir for 2 minutes. Gradually stir in reserved cooking liquid and whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for two minutes more. Stir in reserved vegetables, chicken, peas (if desired), poultry seasoning, and pepper; heat through. Keep warm while preparing biscuits.

Pour chicken mixture into an ungreased 2-quart casserole. Place biscuits on top of hot chicken mixture. Bake, uncovered, in preheated oven for 18 to 20 minutes or until biscuits are golden.

Homestyle Biscuits: Combine 1-1/2 cups all-purpose flour, 2 teaspoons baking powder, 1¼ teaspoons sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until mixture resembles coarse crumbs. Stir in 1/2 cup milk until combined. Turn out dough onto lightly floured surface. Quickly knead dough until nearly smooth. Roll dough to ½-inch thickness. Cut with a floured 2½-inch biscuit cutter.