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Chicken pot pie

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Ingredients/Components

sugar - 1/4 tsp
milk - 1 c
salt - 1/2 tsp
water - 9 c
baking powder - 2 tsp
plus 2 Tbsp - 1/4 c
garlic powder - 1/8 tsp
pepper - 1/4 tsp
clove garlic, minced - 1 item
skim milk - 1 c
chopped onion - 1/2 c
chopped celery - 1/2 c
sliced fresh mushrooms - 1 c
frozen peas - 1/2 c
bay leaf - 1 item
chopped green pepper - 1/2 c
poultry seasoning - 1 tsp
black peppercorns - 1 Tbsp
small onion, quartered - 1 item
thinly sliced carrot - 3/4 c
skinned chicken pieces
Bring to boil
unpeeled red potatoes
celery stalks, cut in 4 pieces - 3 item

How to make chicken pot pie:

Combine first 6 ingredients in an 8-quart pot. Bring to boil. Reduce heat to medium and cook for 1 hour, uncovered. Remove from heat. Remove chicken from broth. Strain broth through cheesecloth-lined colander. Set aside 4 1/2 cups broth. Reserve the rest for something else. Bring 4 1/2 cups broth to boil. Add potatoes and next 3 ingredients. Cover and cook 5 minutes. Add carrot and green onions; cover and cook 3 minutes. Add mushrooms and peas. Cover and cook 5 minutes or until vegetables are tender. Combine flour and next 3 ingredients in a bowl. Add milk, blending with a whisk. Add to vegetable mix. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat and add chicken. Spoon into 9 x 13-inch sprayed pan.Biscuits:2 c. flour2 tsp. baking powder1/2 tsp. salt1/4 tsp. sugar1/8 tsp. garlic powder1 c. milk1 1/2 Tbsp. melted margarine Combine first 5 ingredients; add milk and margarine and mix. Drop into pan to make 16 biscuits. Bake at 400° for 28 minutes.

Recipe categories: Casseroles, One Dish meal, Savory pies.

Rating:

3.1

Average rating: 3.1, total votes: 7

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