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    Pufferbelly Pot Pie

    This "from scratch" chicken pot pie recipe came from the magazine "Hometown Cooking." It is really good and well worth the extra time to make it.

    List of Ingredients

    2 14.5 oz chicken broth
    2 cups small fresh mushrooms, halved
    2 medium carrots -- 1" pieces
    2 medium onions -- coarsely chopped
    2 stalks celery -- 1" pieces
    1 bay leaf
    3 tablespoons butter
    1/3 cup flour
    1/2 cup whipping cream -- or evap. milk
    2 1/2 cups chopped, cooked chicken
    1 cup frozen peas
    3/4 teaspoon poultry seasoning
    1/4 teaspoon pepper
    Homestyle Biscuits
    1 1/2 cups flour
    2 teaspoons baking powder
    1 1/4 teaspoons sugar
    1/4 teaspoon salt
    1/3 cup shortening
    1/2 cup milk


    In a 5 qt. dutch oven, combine broth, mushrooms, carrots, onions, celery, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Drain vegetables, reserving 2 1/4 cups cooking liquid. Discard bay leaf. Set reserved liquid and veggies aside. In the same pot, melt butter over low heat. Stir in flour. Cook and stir for 2 minutes. Gradually stir in reserved cooking liquid and whipping cream. Cook and stir over med. heat until thickened and bubbly; cook and stir 2 minutes more. Stir in reserved veggies, chicken, peas, poultry seasoning, and pepper; heat through. Keep warm while preparing biscuits. Pour chicken mixture into 2 quart casserole. Place biscuits atop hot chicken mixture. Bake, uncovered, in a 400 deg. oven for 18-20 minutes or until biscuits are golden.

    Homestyle biscuits: In medium mixing bowl, combine flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until combined. Turn out onto lightly floured surface. Roll or pat dough to 1/2" thickness. Cut with 2 1/2 inch biscuit cutter.

    "Hometown Cooking, Feb. 2000"




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