Prep 45 mins
Cook 40 mins
This is my most requested recipe.I've been making it for the last 15 years. It's time consuming but well worth the effort. Enjoy!
- 1 (4 lb) broiler chickens
- 2 cups chicken broth
- 3 medium carrots, halved crosswise
- 2 medium onions, peeled
- 1 bay leaf
- 6 ounces small fresh mushrooms, halved crosswise
- 3 stalks celery
- 3 tablespoons butter
- 1⁄4 cup flour, plus
- 2 teaspoons flour
- 1⁄2 cup heavy cream
- 1 teaspoon poultry seasoning
- 1 cup frozen peas
- 1 teaspoon salt
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1 1⁄4 teaspoons granulated sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup Crisco shortening, plus
- 2 teaspoons Crisco shortening
- 1⁄2 cup milk
- Poach chicken, carrots, onions, celery and bay leaf in 5 quart dutch oven with water to cover all.
- Bring to a boil, reduce heat to medium, cover and simmer for 20 minutes, add mushrooms to the pot.
- Simmer 10 more minutes or until chicken and veggies are cooked.
- Once cool enough to handle, remove skin from chicken and pull meat from bones.
- You should have about 4 cups.
- Coarsely chop veggies.
- To make filling: melt butter in dutch oven over low heat.
- Stir in 1/4 cup plus 2 tsp flour.
- Let mixture bubble about 3 minutes.
- Gradually stir in two cups chicken broth and the heavy cream.
- Cook over medium heat, stirring constantly until thickened.
- Add seasoning, green peas, chicken and veggies.
- Bake at 400 degrees 20 minutes.
- Meanwhile to make biscuit dough, mix 1 1/2 cups flour, baking powder, sugar and salt in a medium bowl.
- Cut in crisco with two forks until mixture resembles coarse crumbs.
- Stir in milk then beat with a wooden spoon until soft dough forms.
- Turn out onto a lightly floured surface and pat dough to 1/2 inch thickness.
- Cut into biscuits and place on top of hot chicken pie.
- Continue to bake about 15 minutes or until done.
this was very tasty, my family loved it. Smooth creamy sauce with the biscuits that melted in your mouth. It was a long process but well worth it. I didn't add the mushrooms in the stock pot I sauted them separate with a little olive oil and added later. Also I added a little more fluid than called for since I live in a dry climate, I didn't want it to be dry. Turned out great I will make this again.