Friday, May 21, 2010
Biscuit-Topped Chicken Pot Pie..
2 14-oz cans chicken broth
2 cups small fresh mushrooms, halved
2 medium carrots, cut into 1-inch-long pieces
2 medium onions, coarsely chopped
2 stalks celery, cut into 1-inch-long pieces
1 bay leaf
3 Tbsp butter or margarine
1/3 c all purpose flour
1/2 c whipping cream or evaporated milk
2 1/2 c chopped cooked chicken
1 c frozen peas, thawed
3/4 tsp poultry seasoning
1/4 tsp black pepper
home style biscuits (recipe to follow)
Preheat oven to 400. In a dutch oven, combine broth, mushrooms, carrots, onions, celery and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Drain vegetables, reserving 2 1/4 cups liquid. Discard bay leaf. Set reserved vegetables and liquid aside.
Pour Chicken mixture into an ungreased 2 quart casserole. Place biscuits on top of hot chicken mixture. Bake, uncovered, in preheated oven for 18-20 minutes or until biscuits are golden. makes 6-8 servings.