Chicken Pot Pie Recipe:
Chicken Pot Pie Dinner
this chicken pot pie recipe, you will have your chicken pot pie, gravy, and biscuits
all for the price of one. Guaranteed to be a family hit.
roasting chicken, 4 to 5 pounds, cut up
2 cup chicken broth
2 cups water
2 ribs celery with some leaves, sliced
1/2 tsp dry parsley flakes
1 1/2 tsp salt, or to taste if broth is salty
Chicken pot pie directions: Place chicken parts in a large stock pot or Dutch
oven. Add broth, water, celery, parsley, green onion, and salt. Bring to a boil;
skim off foam. Cover and simmer for about 2 hours, or until chicken is tender.
Remove chicken to a platter to cool. Strain broth into a bowl; set aside. Discard
chicken skin; remove meat from bones. Place meat in a shallow 2 1/2-quart baking
dish. Pour cream gravy over chicken pot pie and top with sour cream biscuits.
Bake chicken pot pie at 425° for 15 to 20 minutes. Chicken pot pie serves
1/4 cup flour
3 cups reserved chicken broth
2 egg yolks,
1/2 cup half-and-half
In a saucepan, melt 1/4 cup
butter over low heat. Stir in 1/4 cup flour; cook, stirring, until bubbly. Gradually
add 3 cups of the strained chicken broth; cook until thickened and smooth. Just
before you pour over chicken pot pie, beat together 2 egg yolks and 1/2 cup of
half-and-half; stir into the thickened broth.
Cream Biscuit Dough
cups all-purpose flour
1 Tbs baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup sour cream
Sift flour, measure, and sift again with baking powder
and salt; blend in butter. Add sour cream; knead several times on a lightly floured
surface. Pat dough out, cut into diamonds or rounds and place over chicken or
drop dough onto chicken pot pie by tablespoon.
this chicken pot pie recipe.
Throughout this entire website, statements are made pertaining to
the properties and/or functions of food and/or nutritional products.
These statements have not been evaluated by the Food and Drug Administration
and these materials and products are not intended to diagnose, treat,
cure or prevent any disease.