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Dilled Chicken Pot Pie

 
Dilled Chicken Pot Pie
33

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

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

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.

 

* not incl. in nutrient facts

Reviews

about 3 years

Nothing is like a plate of warm chicken pot pie on a cold winter day. Made this dish last week, and it came out delicious. Liked the idea of biscuits on top instead of a pastry top, it was fluffy and helped soak all the yumminess from the sauce. Will definitely make it again.

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Nutrition Facts

Serving Size 533g (18.8 oz)
Amount per Serving
Calories 63538% of calories from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 616mg 26%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 23%
Sugars g
Protein 68g
Vitamin A 217% Vitamin C 24%
Calcium 28% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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