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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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This came from TOH Special Book 2007 - it is very good and easy to adapt for your own tastes Ingredients:
1 roasting chicken, quartered |
4 cups water |
4 teaspoons chicken bouillon cubes |
3 carrots, halved crosswise |
2 medium onions |
1 bay leaf |
1/2 lb fresh mushrooms, quartered |
2 celery ribs, halved crosswise |
3 tablespoons butter |
5 tablespoons flour |
1/2 cup heavy whipping cream |
1 teaspoon poultry seasoning |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup frozen peas |
biscuit |
1 1/2 cups flour |
2 teaspoons baking powder |
1 1/4 teaspoons sugar |
1/4 teaspoon salt |
5 tablespoons shortening |
1/2 cup milk |
Directions:
1. In a Dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minute Add mushrooms and celery; cover and simmer for 15 min or until chicken and vegetables are tender. Remove chicken and vegetables. Debone the chicken - dice and set aside.
2. Slice vegetables and set aside. Strain broth and save 2 cups (discard remaining broth or save for another use). Melt butter in a saucepan; stir in flour until smooth. Cook and stir over medium heat until slightly thickened and bubbly. 3.
3. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minute Add poultry seasonings, salt, pepper, peas and reserved chicken and vegetables. Pour into a 2 qt round baking dish. Keep warm.
4. For biscuits - combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk, just until mixed. On a floured surface, roll to 1/2 inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits on top of chicken mixture.
5. Bake at 400 degrees for 20 min or until biscuits are golden brown.
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