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    My Favorite Chicken Pot Pie

    Source of Recipe

    adapted from Fannie Farmer Cookbook

    Recipe Introduction

    I wanted to come up with a pot pie recipe that didn't use a canned soup - as convenient as that is. My family liked this version, and it doesn't have all the salt that the canned soups do.

    List of Ingredients

    6 tablespoons butter -- melted
    6 tablespoons flour
    2 cups chicken broth
    1 cup fat-free half and half
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon salt -- more to taste
    1 teaspoon sage
    4 cups cooked chicken
    1 16 oz. frozen vegetables
    Buttermilk biscuits
    2 cups flour
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/2 teaspoon soda
    1/2 teaspoon cream of tartar
    1 tablespoon sugar
    1/2 cup butter
    2/3 cup buttermilk


    Melt butter in large saucepan. Add flour and mix well. Add broth and half and half and stir to dissolve flour. Heat over medium high heat until thickened, stirring frequently. Mix in seasonings. When hot, add the cooked chicken and frozen vegetables. Heat through over medium heat. Heat oven to 400 degrees. Make the biscuits while sauce is heating up. In medium sized bowl, stir together all the dry ingredients, cut in the butter until it's in small pieces and then add the buttermilk. Stir with mixing fork until it forms a ball. Knead until smooth on a lightly floured surface. Roll out to a 1/2" thickness and cut with a biscuit cutter. Pour the chicken mixture into a 9x13 baking dish then top with the unbaked biscuits. Bake for about 20 minutes, until the biscuits are lightly browned and the chicken mixture is bubbling.




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