Dilled Chicken Pot Pie

Name: Dilled Chicken Pot Pie
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: butter; celery; onions; bay leaves; flour; stock; milk; red hot pepper sauce; salt; black pepper; chicken; potatoes; carrots; green peas; dill weed; flour; baking powder; salt; butter; milk; dill weed

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

Yield

4 servings

Prep

40 min

Cook

20 min

Ready

60 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
3	tablespoons	butter
½	cup	celery finely diced
½	cup	onions finely diced
1	each	bay leaves	*
3	tablespoons	all-purpose flour
1 ½	cup	stock chicken
1 ½	cup	milk or cream
1	x	red hot pepper sauce to taste	*
1	x	salt to taste	*
1	x	black pepper freshly ground, to taste	*
2	cups	chicken cooked, shredded or diced
¾	pounds	potatoes cooked, diced
½	pound	carrots cooked, diced
6	ounces	green peas cooked OR green beans cut into 1 inch pieces
½	cup	dill weed fresh, chopped	*
1	cup	all-purpose flour sifted
1 ½	teaspoon	baking powder
¼	teaspoon	salt
3	tablespoons	butter or shortening, cold
½	cup	milk
3	tablespoons	dill weed fresh, chopped

Ingredients

Amount	Measure	Ingredient	Features
45	ml	butter
118	ml	celery finely diced
118	ml	onions finely diced
1	each	bay leaves	*
45	ml	all-purpose flour
355	ml	stock chicken
355	ml	milk or cream
1	x	red hot pepper sauce to taste	*
1	x	salt to taste	*
1	x	black pepper freshly ground, to taste	*
473	ml	chicken cooked, shredded or diced
340.2	g	potatoes cooked, diced
226.8	g	carrots cooked, diced
173.4	ml/g	green peas cooked OR green beans cut into 1 inch pieces
118	ml	dill weed fresh, chopped	*
237	ml	all-purpose flour sifted
7.5	ml	baking powder
1.3	ml	salt
45	ml	butter or shortening, cold
118	ml	milk
45	ml	dill weed fresh, chopped

Directions

For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.

Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.

Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper.

Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the biscuit dough.

Biscuits: Preheat the oven to 425℉ (220℃). Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.

Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits.

Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot.