Chicken Pot Pie
Source of Recipe
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List of Ingredients
1 roasting chicken, 4 to 5 pounds, cut up
2 cup chicken broth
2 cups water
2 ribs celery with some leaves, sliced
1/2 teaspoon dry parsley flakes
1 green onion, chopped
1 1/2 teaspoons salt, or to taste if broth is salty Recipe
Chicken pot pie directions:
Place chicken parts in a large stock pot or Dutch
oven. Add broth, water, celery, parsley, green onion,
and salt. Bring to a boil; skim off foam. Cover and
simmer for about 2 hours, or until chicken is tender.
Remove chicken to a platter to cool. Strain broth into
a bowl; set aside. Discard chicken skin; remove meat
from bones. Place meat in a shallow 2 1/2-quart baking
dish. Pour cream gravy over chicken pot pie and top
with sour cream biscuits. Bake chicken pot pie at 425°
for 15 to 20 minutes. Chicken pot pie serves 6.
Cream Gravy
1/4 cup butter
1/4 cup flour
3 cups reserved chicken broth
2 egg yolks, lightly beaten
1/2 cup half-and-half
In a saucepan, melt 1/4 cup butter over low heat. Stir
in 1/4 cup flour; cook, stirring, until bubbly.
Gradually add 3 cups of the strained chicken broth;
cook until thickened and smooth. Just before you pour
over chicken pot pie, beat together 2 egg yolks and
1/2 cup of half-and-half; stir into the thickened
broth.
Sour Cream Biscuit Dough
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
Sift flour, measure, and sift again with baking powder
and salt; blend in butter. Add sour cream; knead
several times on a lightly floured surface. Pat dough
out, cut into diamonds or rounds and place over
chicken or drop dough onto chicken pot pie by
tablespoon.
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