SPECIAL CHICKEN POTPIE

Special Chicken Potpie image

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 22

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1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered
4 cups water
3 medium carrots, halved widthwise
2 medium onions
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound fresh mushrooms, quartered
2 celery ribs, halved widthwise
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/4 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

Steps:

In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. , Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) , Melt butter in a large saucepan; stir in flour until smooth. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the poultry seasoning, salt, pepper, peas and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. , For biscuits, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. On a floured surface, roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place biscuits over chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.

Nutrition Facts :