www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

DILLED CHICKEN POT PIE

Category:    Chicken
Yield: 6 servings
 
           Karen Mintzias                

----------------------------------FILLING----------------------------------
      3 tb Butter                                   Freshly ground black pepper
    1/2 c  Finely diced celery                 2 c  Cooked chicken
    1/2 c  Finely diced onion                       - (shredded or diced)
      1 sm Bay leaf                          3/4 lb Diced cooked potatoes
      3 tb Flour                             1/2 lb Diced cooked carrots
  1 1/2 c  Chicken stock                       6 oz Green peas, cooked
  1 1/2 c  Milk or cream                            -OR- green beans
      1 ds Tabasco (or more, to taste)              - cut into 1-inch pieces
           Salt                              1/2 c  Chopped dill

----------------------------------BISCUITS----------------------------------
      1 c  Sifted all-purpose flour                 -(or a combination), cold
  1 1/2 ts Baking powder                     1/2 c  Milk
    1/4 ts Salt                                3 tb Chopped dill
      3 tb Butter or veg. shortening      
 
  For Filling:  Melt the butter over low heat in a large saucepan.  Add the
  celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the
  vegetables are soft.
  
  Sprinkle the flour over the vegetables, stir well to incorporate, then cook
  for about 5 minutes.
  
  Stir in the chicken stock and the milk or cream.  Cook the sauce over low
  heat for 15 minutes, stirring occasionally.  Remove the bay leaf and add
  the Tabasco, salt, and pepper.
  
  Stir in the chicken, potatoes, carrots, peas or beans, and dill.  Keep the
  filling warm while you make the biscuit dough.
  
  Biscuits: Preheat the oven to 425 F.
  
  Sift the flour, baking powder, and salt together in a bowl.  Make a well in
  the mixture and cut the fat into the dry ingredients.  Add the milk and
  dill and stir the mixture with a fork for about a minute, or until the
  dough leaves the sides of the bowl.
  
  Transfer the chicken and vegetable mixture to a 3-quart ovenproof
  casserole.  Drop the dough over the filling with a large spoon, spacing
  evenly, to make six biscuits.
  
  Bake for 20 to 25 minutes, or until the biscuits are lightly browned and
  the pie is bubbling.  Serve hot.
  
  Source: The Herb Companion, August/September 1993 Typed for you by Karen
  Mintzias
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com