Here's another great recipe from Jeff Smith, The Frugal Gourmet that says "This is an oldie and goodie. The biscuit topping puffs up and provides you with a whole meal in a wonderful form. If you don't want to make your own biscuit dough, you can use good old Bisquick." I've added a few things to make it my own. My entire family loves this recipe - even those that say they don't like pot pies. This is great dish to prepare and share with friends or family that is need of some good old comfort food.
- 1 (3 -3 1/2 lb) whole chickens
- 1 bay leaf
- 1⁄4 teaspoon thyme
- 1 tablespoon butter or 1 tablespoon olive oil, for pan frying
- 1⁄2 yellow onion, peeled and chopped
- 3 stalks celery, chopped
- 3 carrots, sliced
- 2 tablespoons chopped parsley (fresh if you can)
- 2 cups chicken soup base (or make broth from the bones as directed below) or 2 cups canned chicken broth (or make broth from the bones as directed below)
- 4 tablespoons butter, with
- 4 tablespoons flour, cooked together to form a roux
- 1⁄2 lb mushroom, sliced and lightly sauteed in
- butter or olive oil
- 1⁄2 cup frozen peas
- 2 hard-boiled eggs, sliced
- biscuit dough
- 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.
Other than doubling the recipe to feed the herd who descended, I followed the recipe exactly and I have to say this was very tasty.... and enjoyed by all from grandmama (me) down to year old granddaughter. Definitely a keeper!