Country-style Chicken Potpie
From juels 15 years ago
- 15 minutes to make
- Serves 6
A comforting family favourite chicken potpie. Creamy on the inside and topped with buttery golden biscuits for the crust on the outside.
Ingredients
- 1 1/2 cups fresh mushrooms, sliced shopping list
- 1 cup carrots, chopped in 1/2-inch chunks shopping list
- 1 onion, chopped shopping list
- 3 stalks of celery, chopped shopping list
- 1/3 cup butter shopping list
- 1/3 cup all-purpose flour shopping list
- 1 1/2 cups chicken broth(from cooking chicken, or use store bought) shopping list
- 1 1/2 cups milk shopping list
- 4 chicken thighs shopping list
- 1 cup frozen peas, defrosted shopping list
- 1 tsp. chicken seasoning shopping list
- salt and pepper to taste shopping list
- FOR THE biscuit TOPPING: shopping list
- 2 cups all-purpose flour shopping list
- 4 tsp. baking powder shopping list
- 2 tsp. sugar shopping list
- 1/2 tsp. salt shopping list
- 1/2 cup shortening (can sub with butter) shopping list
- 2/3 cup milk shopping list
How to make it
- In a medium saucepot bring water to boil. Add 1 tsp. salt to the boiling water. Cook chicken thighs in the boiling water until no longer pink inside. Reserve 1 1/2 cups of broth. Cool chicken until easy to handle. Strip the meat off the bones, set aside. Discard skin and bones.
- In a large pan saute mushrooms, carrots, onion and celery in butter until tender.
- Sprinkle with flour. Stir in broth and milk. Cook and stir until blended. Bring to a boil. Keep cooking and stirring until thickened, for about 2 more minutes.
- Add the chicken, peas, 1 tsp. of chicken seasoning and salt and pepper to taste. Heat through. Pour into a shallow, greased 2 1/2 qt. baking dish, set aside.
- FOR THE BISCUIT TOPPING:
- In a large bowl combine flour, baking powder, sugar and salt. Cut in shortening with a pastry blender, until mixture resembles coarse crumbs. Stir in milk, just until moistened.
- Turn onto a lightly floured surface. Knead about 10 times. Pat or roll out to a 1/2 inch thickness. Cut in circles with a 2 1/2 inch biscuit cutter, dipped in flour.
- Place biscuits in rows over chicken mixture.
- Bake, uncovered, at 400F oven for about 20 minutes, or until biscuits are golden brown. Serve warm.
cut in shortening
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cut biscuits
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before baking
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The Rating
Reviewed by 18 people-
THIS SOUNDS GREAT - I LIKE HOW YOU INCLUDED THE RECIPE FOR THE BISCUITS!I LIKE THE QUICK RECIPES
BUT ONCE IN AWHILE YOU HAVE TO START FROM SCRATCH
JUST FOR THE HECK OF IT!HIGH 5! CAROL LEE
leebear
in Brookpark loved it
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I LOVE comfort food and this is a fine example of it. 5 from me. Thanks for another great recipe.
Bobby
bobbyc0117
in Canfield loved it
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This is truly comfort food, and that doesn't come store bought. When I make comfort food like this it gives me to put the LOVE in it. Your family must love you....:)
gagagrits
in Irmo loved it
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