Post by cuteascountry_Shortcake on Sept 20, 2005 16:03:40 GMT -6
My husbands loves it. It's not as hard as it sounds. Submitted by Aprilrecipes
Chicken Pot Pie 1 (4-1/2 to 5 lb.) ready to cook dash Worcestershire stewing chicken, cut up 1 c. light cream or evaporated milk 3 c. water 2 c. chicken broth 1 clove-studded onion 1 lb. small white onions, cooked 2 celery tops 2 c. combo frozen 1 T. salt peas & carrots 1 bay leaf Baking powder biscuit dough (made from 2 c. biscuit mix) 1 carrot 6 T. flour
Place chicken in large kettle with the next 6 ingredients. Cover; bring to boil. Simmer 1-1/2 to 2 hrs.or until tender. Remove chicken from the bone; cut into bite size pieces. Skim fat from broth; measure 1/2 c. fat and 2 c. broth. Heat the fat in saucepan; blend in flour; add Worcestershire, stir in cream and broth. Cook over med. heat, stirring until thickened. Arrange chicken meat onions and peas and carrots in a deep dish casserole(3qt) pour sauce over them. Cover with biscuit dough rolled 1/4 in. thick. Slash crust, bake pie at 425F for 25 to 30 min. Makes 6 servings You can use biscuits or flaky pastry dough.
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