Recipe by CindiJ
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.
Top Review by Impera_Magna
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!
- 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 See How It's Made
- 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.