Chicken pie with biscuit topping
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Chicken pie with biscuit topping
  Chicken    Pie    Poultry    Biscuits    Toppings  
Last updated 6/12/2012 1:13:55 AM. Recipe ID 42576. Report a problem with this recipe.
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      Title: Chicken pie with biscuit topping
 Categories: Poultry
      Yield: 5 Servings
 
      1    Whole chicken; 3 to 3-1/2
           -lbs
      1    Bay leaf
    1/4 ts Thyme
           Butter or oil for pan-frying
    1/2    Yellow onion; chopped
      3    Stalks celery; chopped
      2    Carrots; sliced
      2 tb Chopped parsley
      2 c  "Chicken Soup Stock" (see
           -recipe) or canned chicken
           -broth or make broth from
           -bones as in this recipe.
      4 tb Each butter & flour; cooked
           -to form a roux
    1/2 lb Mushrooms; sliced & lightly
           -sauteed in butter or olive
           -oil
           Salt & pepper to taste
      2    Hard boiled eggs; sliced
      1    Recipe "Harriet's Southern
           -Biscuit Dough" (see recipe)
 
    This is an oldie and a goodie. The biscuit topping puffs up and
  provides you with a whole meal in a wonderful form. Yes, if you don't
  want to make your own biscuit dough you can use good old Bisquick.
  
    Place the chicken in a 2-quart saucepan and add enough water to
  barely cover. Bring to a boil and then turn down the heat to a
  simmer. Cover and simmer for 1/2 hour. Allow the chicken to cool in
  the liquid. Take the chicken from the pot, reserving the liquid, and
  remove the skin and bones. Cut the meat into 1/2-inch cubes, cover,
  and set aside. You can do this the day before if you wish.
  
    Place the bones in the cooking liquid and add the dry herbs. Cover
  and simmer for 1 hour. This will provide you with the cooking broth.
  
    Heat a frying pan and add a bit of butter or oil. Saut‚ the onion,
  celery, and carrots until they just begin to brown.
  
    Place the vegetables in a saucepan, along with the parsley, and add
  2 cups of chicken stock. Prepare the roux and bring the vegetables
  and stock to a simmer. Thicken with the roux. Blend the sauce with
  the chicken meat and saut‚ed mushrooms. Season with salt and pepper
  and place in a deep baking dish. A 2-quart souffl‚ dish should do
  nicely. Top the mixture with the hard-boiled egg slices.
  
    Roll out enough biscuit dough to make a lid for the pie that is
  1/4-inch thick, unbaked.
  
    Bake at 425ø for 20 minutes, or until the top is high and lightly
  browned.
  
  From .  Downloaded from Glen's MM




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Recipe ID 42576 (Apr 03, 2005)

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