Post by Loupy on Dec 12, 2010 12:23:20 GMT -7
Chicken Potpie
Photo by: Taste of Home
This hearty potpie feeds a lot for a little, just $1.83 per serving.
—Valerie Belley, St. Louis, Missouri
7 Servings
Prep: 70 min. + cooling
Bake: 25 min.
Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up
4 cups water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup milk
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk
Directions:
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil.
Reduce heat; cover and simmer for 25 minutes.
Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat.
Set aside 2 cups broth (save remaining broth for another use).
Discard bay leaf. Remove meat from bones; discard bones.
Chop vegetables and cut chicken into bite-size pieces.
In a large saucepan, melt butter.
Stir in flour until smooth; gradually add milk and reserved broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, cooked vegetables, peas and seasonings.
Pour into a greased 2-qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt.
Cut in shortening until mixture resembles coarse crumbs.
Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits on top of chicken mixture.
Bake, uncovered at 400° for 25 minutes or until golden brown. [/size]
Nutrition Facts:
1 cup chicken mixture with 1 biscuit equals
521 calories
27 g fat
9 g saturated fat
90 mg cholesterol,
935 mg sodium,
38 g carbohydrate,
4 g fiber,
31 g protein.
Chicken Potpie published in Taste of Home February/March 2009
Photo by: Taste of Home
This hearty potpie feeds a lot for a little, just $1.83 per serving.
—Valerie Belley, St. Louis, Missouri
7 Servings
Prep: 70 min. + cooling
Bake: 25 min.
Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up
4 cups water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup milk
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk
Directions:
Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil.
Reduce heat; cover and simmer for 25 minutes.
Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat.
Set aside 2 cups broth (save remaining broth for another use).
Discard bay leaf. Remove meat from bones; discard bones.
Chop vegetables and cut chicken into bite-size pieces.
In a large saucepan, melt butter.
Stir in flour until smooth; gradually add milk and reserved broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, cooked vegetables, peas and seasonings.
Pour into a greased 2-qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt.
Cut in shortening until mixture resembles coarse crumbs.
Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits on top of chicken mixture.
Bake, uncovered at 400° for 25 minutes or until golden brown. [/size]
Nutrition Facts:
1 cup chicken mixture with 1 biscuit equals
521 calories
27 g fat
9 g saturated fat
90 mg cholesterol,
935 mg sodium,
38 g carbohydrate,
4 g fiber,
31 g protein.
Chicken Potpie published in Taste of Home February/March 2009