Dilled Chicken Pot Pie

* Exported from MasterCook *

DILLED CHICKEN POT PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
3 tb Butter
1/2 c Finely diced celery
1/2 c Finely diced onion
1 sm Bay leaf
3 tb Flour
1 1/2 c Chicken stock
1 1/2 c Milk or cream
1 d Tabasco (or more, to taste)
Salt
Freshly ground black pepper
2 c Cooked chicken
-- (shredded or diced)
3/4 lb Diced cooked potatoes
1/2 lb Diced cooked carrots
6 oz Green peas -- cooked
-OR- green beans
-- cut into 1-inch pieces
1/2 c Chopped dill
-----BISCUITS-----
1 c Sifted all-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
3 tb Butter or veg. shortening
--(or a combination), cold
1/2 c Milk
3 tb Chopped dill

For Filling: Melt the butter over low heat in a large
saucepan. Add the celery, onion, and bay leaf, cover,
and cook about 10 minutes, or until the vegetables are
soft.

Sprinkle the flour over the vegetables, stir well to
incorporate, then cook for about 5 minutes.

Stir in the chicken stock and the milk or cream. Cook
the sauce over low heat for 15 minutes, stirring
occasionally. Remove the bay leaf and add the
Tabasco, salt, and pepper.

Stir in the chicken, potatoes, carrots, peas or beans,
and dill. Keep the filling warm while you make the
biscuit dough.

Biscuits: Preheat the oven to 425 F.

Sift the flour, baking powder, and salt together in a
bowl. Make a well in the mixture and cut the fat into
the dry ingredients. Add the milk and dill and stir
the mixture with a fork for about a minute, or until
the dough leaves the sides of the bowl.

Transfer the chicken and vegetable mixture to a
3-quart ovenproof casserole. Drop the dough over the
filling with a large spoon, spacing evenly, to make
six biscuits.

Bake for 20 to 25 minutes, or until the biscuits are
lightly browned and the pie is bubbling. Serve hot.

* Source: The Herb Companion, August/September 1993 *
Typed for you by Karen Mintzias



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