Post by Loupy on Aug 17, 2010 14:08:32 GMT -7
Biscuit-Topped Chicken Pot Pie
By Bayhill on October 20, 2005
Photo by PaulaG
About This Recipe
"When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside."
Prep Time: 45 mins
Total Time: 1 3/4 hrs min
Serves: 6
Ingredients
3 chicken breasts
6 cups water
3 stalks celery
1/2 onions , quartered
1 teaspoon poultry seasoning , to taste
1 teaspoon salt , to taste
1/2 teaspoon black pepper , to taste
1 1/2 tablespoons chicken base (such as Minor's)
2 cups carrots , peeled and diced
3 cups potatoes , peeled and diced
1/2 teaspoon black pepper , to taste
1 teaspoon salt , to taste
1 teaspoon onion powder , to taste
3/4 teaspoon poultry seasoning , to taste
1/2 cup onions , coarsely chopped
1 cup frozen peas , thawed
1/2 cup celery , coarsely chopped
1 (12 ounce) cans evaporated milk
1/3-1/2 cup flour (or enough to thicken sauce as desired)
BISCUIT TOPPING
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
Directions
Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base.
Simmer, covered, until chicken is tender.
Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
Reserve 4 cups of the broth in the pot; discard the cooked vegetables.
To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning.
Cook for 10 minutes.
Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery.
Cook for an additional 10 minutes or until vegetables are tender; add chicken.
In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture.
Cook until the mixture thickens (add more flour if necessary).
Adjust seasoning, if necessary.
Pour the mixture into a greased 9x13" baking dish.
Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture.
Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly.
Remove from oven and brush tops of biscuits with butter or margarine.
Biscuits:
In a medium bowl, stir together flour, baking powder, and salt.
Cut in shortening until mixture resembles coarse meal.
Add milk; mix well. Turn dough onto a lightly floured surface.
Roll out to 1/2" thickness.
Cut with 2-3/4" biscuit cutter.
Makes 15 biscuits.
Nutrition Facts
Calories 607.4
Total Fat 24.3g
Saturated Fat 8.2g
Cholesterol 67.1mg
Sodium 1380.6mg
Total Carbohydrate 68.6g
Dietary Fiber 5.9g
Protein 28.6%
© 2010 Food.com. All Rights Reserved. www.food.com/142065
By Bayhill on October 20, 2005
Photo by PaulaG
About This Recipe
"When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside."
Prep Time: 45 mins
Total Time: 1 3/4 hrs min
Serves: 6
Ingredients
3 chicken breasts
6 cups water
3 stalks celery
1/2 onions , quartered
1 teaspoon poultry seasoning , to taste
1 teaspoon salt , to taste
1/2 teaspoon black pepper , to taste
1 1/2 tablespoons chicken base (such as Minor's)
2 cups carrots , peeled and diced
3 cups potatoes , peeled and diced
1/2 teaspoon black pepper , to taste
1 teaspoon salt , to taste
1 teaspoon onion powder , to taste
3/4 teaspoon poultry seasoning , to taste
1/2 cup onions , coarsely chopped
1 cup frozen peas , thawed
1/2 cup celery , coarsely chopped
1 (12 ounce) cans evaporated milk
1/3-1/2 cup flour (or enough to thicken sauce as desired)
BISCUIT TOPPING
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
Directions
Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base.
Simmer, covered, until chicken is tender.
Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
Reserve 4 cups of the broth in the pot; discard the cooked vegetables.
To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning.
Cook for 10 minutes.
Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery.
Cook for an additional 10 minutes or until vegetables are tender; add chicken.
In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture.
Cook until the mixture thickens (add more flour if necessary).
Adjust seasoning, if necessary.
Pour the mixture into a greased 9x13" baking dish.
Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture.
Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly.
Remove from oven and brush tops of biscuits with butter or margarine.
Biscuits:
In a medium bowl, stir together flour, baking powder, and salt.
Cut in shortening until mixture resembles coarse meal.
Add milk; mix well. Turn dough onto a lightly floured surface.
Roll out to 1/2" thickness.
Cut with 2-3/4" biscuit cutter.
Makes 15 biscuits.
Nutrition Facts
Calories 607.4
Total Fat 24.3g
Saturated Fat 8.2g
Cholesterol 67.1mg
Sodium 1380.6mg
Total Carbohydrate 68.6g
Dietary Fiber 5.9g
Protein 28.6%
© 2010 Food.com. All Rights Reserved. www.food.com/142065
