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Prep Time: 70 Minutes Cook Time: 25 Minutes |
Ready In: 95 Minutes Servings: 7 |
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This hearty potpie feeds a lot for a little, at just $1.83 per serving. Its satisfying taste is worth the extra effort. Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
4 cups water |
3 medium carrots, halved widthwise |
2 medium onions, quartered |
4 teaspoons chicken bouillon granules |
1 bay leaf |
1/2 pound whole fresh mushrooms |
2 celery ribs, cut into 1-inch pieces |
3 tablespoons butter |
5 tablespoons king arthur unbleached all-purpose flour |
1/2 cup milk |
1 cup frozen peas |
1 teaspoon dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
biscuits: |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons sugar |
1/4 teaspoon salt |
5 tablespoons shortening |
1/2 cup milk |
Directions:
1. Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
2. Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
3. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
4. For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
5. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
6. Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown. Yield: 7 servings.
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