Old-fashioned Chicken Pot Pie

Recipe by Tobago Cay
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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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