Pie: Chicken Pot Pie w/ Dill Bicuits
Source of Recipe
posted to recipecircus by magnolias, from Giovanna (EDC)
List of Ingredients
4 1/2 to 5 pound whole chicken quartered
6 cups chicken broth
1 large bay leaf
5 tbsp. butter
3/4 cup finely chopped red bell pepper
1/2 cup chopped onion
3/4 tsp. dried thyme leaves
1/2 pound coarsely chopped mushrooms
5 tbsp. flour
1 3/4 cup vegetables of choice
1/3 cup heavy cream
Dill Biscuit dough (see below)
DILL BUTTERMILK BISCUITS:
2 1 /2 cups flour
4 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
1/2 cup shortening cut in cubes
7 tbsp. butter cut in cubes
2/3 cup buttermilk
1 large egg
3 tbsp. fresh dill or dried dill weed Recipe
Preheat to 450�. Combine chicken, broth and bay leaf in a large stockpot. Cover & simmer until chicken is just cooked through - about 25 minutes - re-arranging chicken occasionally. Remove chicken from broth.
Simmer broth over medium-high heat until reduced to 2� cups, about 15 minutes. Strain broth; discard solids. Remove skin and bones from chicken and dice remaining meat.
Melt butter in heavy medium saucepan over medium heat. Add bell pepper, onion, and thyme. Saut� until onion is tender, about 5 minutes. Add mushrooms & cook until mushrooms are tender, about 7 minutes. Reduce heat to medium low, Sprinkle vegetables with flour; saut� 2 minutes. Gradually wisk in reduced broth. Add vegetables. Simmer until broth thickens stirring occasionally, about 5 minutes. Remove from heat. Stir chicken and cream into sauce; season with salt and pepper to taste.
Place in large baking dish and top with biscuit dough. Bake until filling is bubbling and biscuits are puffed and browned, about 15-20 minutes. Let stand 5 minutes before serving.
Biscuit directions:
Combine dry ingredients. Cut in shortening and butter until mixture is like coarse meal. Whisk together buttermilk, egg & dill and add to dry ingredients, mixing just until a moist dough forms. Using floured hands, gently knead dough on well- floured work surface until dough just holds together. Pat out dough to about 3/4 inch thick. Cut into 2� - 3" biscuits and place on hot filling. Bake about 15 minutes or until biscuits are puffed & golden brown.
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