Country-style Chicken Potpie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1 cup carrots, chopped in 1/2-inch chunks |
1 onion, chopped |
3 stalks of celery, chopped |
1/3 cup butter |
1/3 cup all-purpose flour |
1 1/2 cups chicken broth(from cooking chicken, or use store bought) |
1 1/2 cups milk |
4 chicken thighs |
1 cup frozen peas, defrosted |
1 tsp. chicken seasoning |
salt and pepper to taste |
for the biscuit topping |
2 cups all-purpose flour |
4 tsp. baking powder |
2 tsp. sugar |
1/2 tsp. salt |
1/2 cup shortening (can sub with butter) |
2/3 cup milk |
Directions:
1. 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.
2. In a large pan saute mushrooms, carrots, onion and celery in butter until tender.
3. 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.
4. 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.
5. FOR THE BISCUIT TOPPING:
6. 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.
7. 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.
8. Place biscuits in rows over chicken mixture.
9. Bake, uncovered, at 400F oven for about 20 minutes, or until biscuits are golden brown. Serve warm.
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