Chicken Pot Pie

Submitted by:
Warm and savory, better than the frozen one we had as a child.

Preparation time: 2 hours
Cooking time: 20 minutes

Serves: 4


4 lbs Chicken, cut into large pieces
2 Celery Stalks with Tops
12 Small White Onions
1 Carrot
1 Bay Leaf
1 Tbsp Salt
1½ cups Potatoes, cooked, cubed
½ lb Mushrooms, cubed
Biscuit Dough Crust
2 cups Flour
4 tsp Baking Powder
1 tsp Salt
2 ½ Tbsp Shortening
¾ cup Milk or Water
6 Tbsp Butter
6 Tbsp Flour
2 cups Chicken Broth
1 cup Heavy Cream
Pepper & Salt


Pie: Put chicken, celery, onion, carrot, bay leaf and salt in pan. Add about 1 quart of water, to cover. Bring to a boil, skim, and simmer, covered until the chicken is tender. Remove chicken to a plate, discard bones and skin. Cut meat into cubes, place in shallow baking dish. Cut celery, carrot and onions into cubes. Combine with potatoes and mushrooms and mix with chicken. Pour sauce over and cover with biscuit dough, cut to fit, and slash crust. Bake pie in a 450o oven for 20 minutes until the crust is browned.
Sauce: Melt butter in saucepan, stir in flour and cook, stirring for 2 minutes, until mixture is richly golden in color. Gradually add chicken broth, cream and salt and pepper, to taste. Cook for 5 minutes, stirring constantly, until the mixture is smooth and thick.
Biscuit Dough Crust: Sift the dry ingredients together into a mixing bowl, blend the shortening into the flour. Make a well in the center. Into this, pour all the milk at once. Stir only until all the flour is moistened. Toss on a lightly floured board, knead for 20 seconds, pat or roll ¼â€ thick. Maybe kept whole or cut into biscuits for pie crust.


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