Thursday, July 23, 2009

Chicken Pot Pie (biscuits for the top!)

First make the biscuits:

2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1/3 cup butter or margarine, cold
3/4 cup milk, cold

Mix first 4 ingredients together in a bowl.
Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
Add milk.
Stir until it forms a ball.
Add a bit more milk if necessary to make a soft dough.
Roll or pat to 1 inch thick.
Cut into circles with a biscuit cutter or a floured glass. *floured round drinking glass is best. My Grandma Wilson used to do it this way and always let me help stamp out biscuits!! :)

Set aside unbaked biscuits - depending on the size of dish you will only need about 9 - 12

Now the good part part...

1 (4- to 4 1/2-pound) chicken
6 tablespoon(s) butter
4 carrots, peeled and chopped
4 celery ribs, chopped
8 ounce(s) fresh button mushrooms, thinly sliced
1/4 cup(s) all-purpose flour
1 box(es) (10 ounces) frozen green peas
1 tablespoon(s) fresh sage, chopped
Salt and freshly ground pepper, to taste
1 egg
2 tablespoon(s) milk

Preheat oven to 425
Boil chicken in salted water for about 30 minutes or until tender enough to easily shred.Remove chicken from pot and reserve 5 cups cooking liquid. When chicken is cool enough to handle, pull off meat in large pieces or shred with 2 forks. Set aside.

Saute all veggies in butter until tender then stir in flour. Slowly whisk in reserved chicken liquid. Let simmer 10-15 minutes. Add chicken and veggies to a 9x13 greased baking dish. Arrange unbaked biscuits on top to form a crust.
Beat egg and milk together and lightly brush over biscuits.

Bake at 425 for about 15 minutes but be sure to keep an eye on the biscuits.

Should be delicious!

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