Country-style Chicken Potpie
From juels 16 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-
You did it again, Juels - love the "from scratch" biscuit topping, too. The pie filling ingredients are the perfect match. This is definitely a meal for the cold weather we are experiencing "up north". I must try to put this together for us while ...more
krumkake
in Chicago Suburbs loved it
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krumkake
in Chicago Suburbs loved it
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beuatiful in all ways!!! High 5
chichimonkeyface
in Albany loved it
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