Chicken Pot Pie:
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Here is a whole meal in one pot. |
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What you need. |
What you do. |
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2 skinned and boned chicken breasts. 1 cup of vermouth or other
white wine. |
Place chicken breast in top of double boiler with wine. Cook
for 30 minutes. Remove chicken and cut into bite sized pieces.
Reserve broth. |
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1 cup chicken stock, 1/2 cup minced onion. 1/2 cup finely chopped
celery. Salt and pepper. |
In a sauce pan, mix stock, reserved broth, onion, and celery.
Simmer for 45 min. salt an pepper to taste. |
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! cup sliced mushrooms. 2Cup diced potatoes |
Add mushrooms potatoes and chicken. Simmer for 30 minutes. |
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! cup whole cooked, canned or frozen green peas. |
Add peas and simmer for 15 minutes. |
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Prepare 1 batch of biscuit dough. (Recipe below.) |
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Preheat oven to 425 deg. |
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3 tbsp. flour. 1/2 cup cold chicken stock |
Stir flour into stock and slowly stir the mix into the chicken
stew. |
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Pour chicken stew into a suitable casserole. Roll biscuit dough
out to size of casserole. Place on top of chicken stew. Cut two
slashes in dough to let steam escape Bake for about 20 minutes,
until biscuit is browned. Allow to cool slightly before serving. |
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Here is a very good recipe for biscuits which will work well
with this pot pie:
In a large bowl, mix 2 cups flour, 2 tbsp baking soda, and
1/2 tsp. salt.
Cut 1/3 cup shortening into the flour mixture to achieve particles
of 1/8 inch.
Dump in 3/4 cups milk and stir quickly until dough stiffens.
Kneed dough lightly on floured board and roll out to 1/2 inch
thick.
Cut biscuits and bake on greased baking sheet at 450 deg. for
12 to 15 minutes. Until nicely browned. |