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Mom's Chicken Pot Pie

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Recipe

A comfort food family favorite. A creamy chicken pie topped with biscuits.

 

Yield

6 servings

Prep

20 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 pound whole chicken
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2 quarts water
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1 teaspoon salt
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1 cup potatoes
peeled
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½ cup carrots
scraped
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½ cup green beans
cut
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¼ cup butter
or margarine
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½ cup onions
chopped
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¼ cup all-purpose flour
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½ cup corn
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½ cup green peas
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1 tablespoon parsley leaves
chopped
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½ teaspoon sage
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¾ teaspoon salt
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¼ teaspoon black pepper
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5 ½ cups all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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¾ cup sour cream
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Ingredients

Amount Measure Ingredient Features
1.4 kg whole chicken
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2 quarts water
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5 ml salt
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237 ml potatoes
peeled
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118 ml carrots
scraped
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118 ml green beans
cut
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59 ml butter
or margarine
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118 ml onions
chopped
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59 ml all-purpose flour
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118 ml corn
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118 ml green peas
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15 ml parsley leaves
chopped
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2.5 ml sage
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3.8 ml salt
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1.3 ml black pepper
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1.3 l all-purpose flour
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5 ml baking powder
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1.3 ml salt
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177 ml sour cream
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 454g (16.0 oz)
Amount per Serving
Calories 114736% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 233mg 78%
Sodium 1077mg 45%
Total Carbohydrate 34g 34%
Dietary Fiber 5g 20%
Sugars g
Protein 154g
Vitamin A 57% Vitamin C 11%
Calcium 12% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
 

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