1 (3 -3 1/2 lb)
1 tablespoon butter or 1 tablespoon
olive oil, for pan frying
yellow onion, peeled and chopped
( 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)
flour, cooked together to form a roux
mushroom, sliced and lightly sauteed in
hard-boiled eggs, sliced
- 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 Melanie's Southern Biscuits for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.