Chicken Pot Pie
Serving size: 7
Calories per serving: 627
Ingredients:
Calories per serving: 627
3-4 pounds cut up broiler-fryer chicken
4 cups water
3 medium carrots, halved widthwide
2 medium onions, quartered
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound whole fresh mushrooms
2 ribs celery, cut into 1-inch pieces
3 tablespoons butter
5 tablespoons flour
1/2 cup milk
1 cup frozen green peas
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
BISCUITS:
1-1/2 cups flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk
Directions:
Place chicken, carrots, onions, bouillon and bay leaf in water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken and allow to cool. Strain broth, reserving vegetable; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
In large saucepan, melt butter. Stir in flour until smooth; gradually add milk and seserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-quart baking dish; set aside.
FOR THE BISCUITS:
In a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2" thickness' cut with a floured 2-1.2-inch biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400 degrees for 25 minutes ir until golden brown.
Remove chicken and allow to cool. Strain broth, reserving vegetable; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
In large saucepan, melt butter. Stir in flour until smooth; gradually add milk and seserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-quart baking dish; set aside.
FOR THE BISCUITS:
In a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2" thickness' cut with a floured 2-1.2-inch biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400 degrees for 25 minutes ir until golden brown.