Chicken Pot Pie

Ingredients

Directions

Combine first 3 ingredients in a large Dutch oven; bring to a boil.

Reduce heat, and simmer 45 minutes or until tender.

Drain chicken, reserving 2 cups broth.

Skim fat from broth. Set chicken and broth aside to cool slightly.

Cook p otato and carrot in boiling water to cover 5 minutes.

Add green beans; cook 3 minutes.

Drain.

Skin and bone chicken; cut chicken into bite-size pieces.

Set aside.

Melt butter in a skillet over medium-high heat.

Add onion, and cook, stirring constantly, until tender.

Add 1/4 cup flour, stirring until smooth.

Cook, sti rring constantly, until mixture is light golden.

Gradually add reserved broth.

Cook over medium heat, stirring constantly, until mixture thickens and is bubbly.

Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients.

Pour into a lightly greased 11x7x11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl.

Add s our cream, stirring with a fork until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times.

Press dough to 1/4-inch thickness.

Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400 degrees for 15 to 20 minutes or until golden.

Serve immediately.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.