Recipe

Chicken Potpie Recipe

	Pointsevenout / All my dishes 2 years, 2 months ago Take all your potpie recipes and throw them away. Make this GREAT potpie from now on. Taken from Cooking Light 2000. Prep:40m Cook:90m Servings:8	Pointseveno
	chicken

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Fans

helewes

Ingredients

9c water

1T black peppercorns

2 1/2# chicken pieces, skinned

3 celery stalks, cut into 4" pieces

1 small onion, quartered

1 bay leaf

1 1/2c red potato, round, unpeeled, diced

1/2c celery, chopped

1/2c red bell pepper, chopped

1 garlic clove, minced

3/4c carrot, thinly sliced

1/2c leek, chopped, about 1 small

1c mushrooms, sliced

1/2c frozen green peas

6T all-purpose flour

1t salt

1t black pepper

1c 1% low-fat milk

cooking spray

BISCUIT TOPPING:

2c all-purpose flour

2t baking powder

1/2 teaspoon salt

1/4t sugar

1/8t garlic powder

1c 1% low-fat milk

1 1/2T stick margarine or butter, melted

Directions

Combine first 6 ingredients in an 8-quart dutch oven or stock pot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat.

Remove chicken pieces from broth. Place chicken in a large bowl, and chill for 15 minutes. Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth; reserve remaining broth for another use.

Remove chicken from bones; cut meat into bite-size pieces.

Preheat oven to 400*.

Bring 4 1/2 cups broth to a boil in a large saucepan over medium-high heat. Add potato, chopped celery, bell pepper, and garlic; cover and cook 5 minutes. Add carrot and leek; cover and cook 3 minutes. Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.

Combine flour, salt and black pepper in a medium bowl. Add milk, stirring with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat; add chicken.

Spoon into a 13 x 9" baking dish coated with cooking spray. Drop biscuit topping onto mixture to form 16 biscuits. Bake at 400* for 30 minutes or until golden.

BISCUIT TOPPING:

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt sugar and garlic powder in a bowl. Stir in milk and margarine just until flour mixture is moistened. Yield: 16 biscuits.

Serving size: about 1 cup chicken mixture and 2 biscuits; 327 calories; 18% from fat.

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Comments

helewes 2 years ago said:
This is a superior recipe. My better half raved about it...he is a pot pie devotee. Will be happy to make again and again.

pointsevenout 1 year, 1 month ago said:
You can use a whole fryer, cut up, if you wish. After skinning and deboning the meat is about the right amount.

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