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Dilled chicken pot pie
Artist: _
Categories: Chicken, Poultry, Tarts & Pies
Yield: 6
Rating: 0
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Ingredients:
Karen Mintzias
FILLING
3 tbspButter
1/2 cupFinely diced celery
1/2 cupFinely diced onion
1 smallBay leaf
3 tbspFlour
1 1/2 cupChicken stock
1 1/2 cupMilk or cream
1 dashTabasco (or more, to taste)
Salt
Freshly ground black pepper
2 cupCooked chicken
- (shredded or diced)
3/4 lbsDiced cooked potatoes
1/2 lbsDiced cooked carrots
6 ozGreen peas, cooked
-OR- green beans
- cut into 1-inch pieces
1/2 cupChopped dill
BISCUITS
1 cupSifted all-purpose flour
1 1/2 tspBaking powder
1/4 tspSalt
3 tbspButter or veg. shortening
-(or a combination), cold
1/2 cupMilk
3 tbspChopped dill
Procedures:
1For filling: melt the butter over low heat in a large saucepan.
2Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.
3Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.
4Stir in the chicken stock and the milk or cream.
5Cook the sauce over low heat for 15 minutes, stirring occasionally.
6Remove the bay leaf and add the tabasco, salt, and pepper.
7Stir in the chicken, potatoes, carrots, peas or beans, and dill.
8Keep the filling warm while you make the biscuit dough.
9Biscuits: preheat the oven to 425°F.
10Sift the flour, baking powder, and salt together in a bowl.
11Make a well in the mixture and cut the fat into the dry ingredients.
12Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.
13Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole.
14Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits.
15Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling.
16Serve hot.
 
 
 
 

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