Mom's Chicken Pot Pie
A comfort food family favorite. A creamy chicken pie topped with biscuits.
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pound |
whole chicken
|
|
| 2 | quarts |
water
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
potatoes
peeled |
|
| ½ | cup |
carrots
scraped |
|
| ½ | cup |
green beans
cut |
|
| ¼ | cup |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
corn
|
|
| ½ | cup |
green peas
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
sage
|
*
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 5 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
|
|
| 2 | quarts |
water
|
*
|
| 5 | ml |
salt
|
|
| 237 | ml |
potatoes
peeled |
|
| 118 | ml |
carrots
scraped |
|
| 118 | ml |
green beans
cut |
|
| 59 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
corn
|
|
| 118 | ml |
green peas
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
sage
|
*
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | l |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
sour cream
|
|
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 potato 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 ¼ cup flour, stirring until smooth.
Cook, stirring 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 11x7x 1½-inch baking dish ; set aside.
Combine 1½ cups flour, baking powder, and ¼ teaspoon salt in a bowl.
Add sour 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 ¼ inch thickness.
Cut with a 2½ inch biscuit cutter. Arrange biscuits over pie.
Bake at 400℉ (200℃) for 15 to 20 minutes or until golden.
Serve immediately.
