Free Recipe Chicken Pot Pie – Yet Another
Recipe Type: Free Chicken Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Chicken Pot Pie – Yet Another Recipe
1 Broiler-fryer;
– 3 to 3-1/2-pound
– cut up into serving pieces
2 qt Water
1 ts Salt
1 c Peeled; cubed potato
1/2 c Scraped; chopped carrot
1/2 c Cut fresh or frozen green
– beans, cut into 1-inch
– pieces
1/4 c Butter or margarine
1/2 c Chopped onion
1/4 c All-purpose flour
1/2 c Fresh or frozen whole
– Kernel corn
1/2 c Fresh or frozen english
– peas or butter beans
1 tb Chopped fresh parsley
1/2 ts Rubbed sage
3/4 ts Salt
1/4 ts Pepper
5-1/2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3/4 c Sour cream
Chicken Pot Pie – Yet Another Preparation
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups broth. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook potato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain. Skin and bone chicken; cut chicken into bite-size pieces. Set aside. Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, stirring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bubbly. Remove from heat. Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside. Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add sour cream, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Arrange biscuits over pie. Bake at 400 degrees for 15 to 20 minutes or until golden. Serve immediately. Entered for you by: Bill Webster Posted to MM-Recipes Digest V4 #261 by Bill Webster <thelma@pipeline.com> on Oct 04, 1997
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