Chicken Pot Pie With Biscuit Topping
photo by CindiJ
- Ready In:
- 2hrs 20mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1360.77-1587.57 g whole chickens
- 1 bay leaf
- 1.23 ml thyme
- 14.79 ml butter or 14.79 ml olive oil, for pan frying
- 1 yellow onion, peeled and chopped
- 3 stalk celery, chopped
- 3 carrots, sliced
- 29.58 ml chopped parsley (fresh if you can)
- 473.18 ml chicken soup base (or make broth from the bones as directed below) or 473.18 ml canned chicken broth (or make broth from the bones as directed below)
- 59.16 ml butter, with
- 59.16 ml flour, cooked together to form a roux
- 226.79 g mushroom, sliced and lightly sauteed in
- butter or olive oil
- 118.29 ml frozen peas
- 2 hard-boiled eggs, sliced
- biscuit dough
directions
- Place the chicken in 2 quart saucepan and add enough water to barely cover.
- Bring to boil and then turn down the heat to simmer.
- Cover and simmer for 1/2 hour.
- Allow the chicken to cool in the liquid.
- Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
- Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
- Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
- Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
- Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
- Season with salt and pepper and place in a deep 2 quart baking dish.
- Top the mixture with the hard boiled egg slices.
- Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked.
- Bake in pre-heated 425º oven approximately 20 minutes, or until the top is high and lightly browned.
- *I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.