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Chicken Pot Pie

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“This is the best Chicken pot pie I've ever tasted! It takes time to prepare but well worth it.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For Filling: In an oven going fry pan, cook mushrooms and peppers in 1 tbsp butter until tender.
  2. Take vegetables from pan.
  3. Melt remaining butter in fry pan; stir in flour and seasonings.
  4. Add chicken broth and milk; cook and stir until mixture boils and thickens.
  5. Stir in chicken, vegetables and corn and lemon juice.
  6. Keep hot in fry pan or 2 1/2 quart casserole dish.
  7. Sage biscuit topping: Combine flour, baking powder, salt, sage and cumin in a mixing bowl.
  8. Cut shortening in until crumbly.
  9. Add milk and mix until all flour is moistened.
  10. Shape into a ball and turn out onto a lightly floured surface.
  11. Roll or pat into an 8 inch circle.
  12. Cut into 6 wedges. It is optional to mix together the cornsyrup and water and brush on the crust before baking if you prefer crust to be crispier.
  13. Place wedges on top of chicken mixture, bake at 350 degrees for 35 to 45 minutes or until biscuit topping is done.

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