Special Pot Pie

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 roasting chicken, quartered
• 4 cups water
• 4 teaspoons chicken bouillon cubes
• 3 carrots, halved crosswise
• 2 medium onions
• 1 bay leaf
• 1/2 lb fresh mushrooms, quartered
• 2 celery ribs, halved crosswise
• 3 tablespoons butter
• 5 tablespoons flour
• 1/2 cup heavy whipping cream
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen peas
• biscuit
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons sugar
• 1/4 teaspoon salt
• 5 tablespoons shortening
• 1/2 cup milk

Recipe

• 1 in a dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. reduce heat; cover and simmer for 20 minute add mushrooms and celery; cover and simmer for 15 min or until chicken and vegetables are tender. remove chicken and vegetables. debone the chicken - dice and set aside.
• 2 slice vegetables and set aside. strain broth and save 2 cups (discard remaining broth or save for another use). melt butter in a saucepan; stir in flour until smooth. cook and stir over medium heat until slightly thickened and bubbly. 3.
• 3 gradually stir in cream and reserved broth; bring to a boil. cook and stir for 2 minute add poultry seasonings, salt, pepper, peas and reserved chicken and vegetables. pour into a 2 qt round baking dish. keep warm.
• 4 for biscuits - combine flour, baking powder, sugar and salt. cut in shortening until mixture resembles coarse crumbs. stir in milk, just until mixed. on a floured surface, roll to 1/2 inch thickness. cut with a 2 inch biscuit cutter. place biscuits on top of chicken mixture.
• 5 bake at 400 degrees for 20 min or until biscuits are golden brown.