Our Not Too Secret Family Recipes
Back to Favorite Family Recipes List
To print in large print (.doc) format for your own binder Chicken Pie as .doc
Main Dish Recipes
Chicken Pie RecipeTurkey and Stuffing Recipe
Chicken and Angel Hair Pasta Recipe
Chicken Paprika Recipe
Chicken Egg Rolls Recipe
Scalloped Potatoes and Ham Recipe
Oven Barbecued Ribs Recipe
Slow Cooker Cuban Pork Recipe
Slow Cooker Cabbage Rolls Recipe
Juicy Meatloaf Recipe
Beef Stroganoff Recipe
Enchiladas Recipe
Burrladas Recipe
Potato Fritters Recipe
PR Style Spaghetti Recipe
Shrimp with Spinach Recipe
Crab Crepes with Shrimp Sauce Recipe
Salmon Crepes Recipe
Fettuccine Alfredo Recipe
Chicken Pie or Chicken and Biscuits
This recipe for Chicken and Biscuits can be served over Biscuits or made into homemade Chicken Pot Pie.
3 lbs cut up frying chicken
1 diced onion
2 sliced carrots
2 stalks celery sliced
3 sprigs parsley
1 tsp salt
1/8 pepper
4 tbls flour
6 tbls butter
½ cup cream or milk
2 cloves minced garlic
8 oz sliced mushrooms
Pastry topping for pie or biscuits
Put chicken, salt and pepper with just enough water to cover in a deep pot. Cover and cook about 20 minutes and then add the onion, carrots, celery, and parsley and cook 20 minutes more till tender.
Transfer chicken and the vegetables out of pot and set aside to cool a bit. Strain the broth and reserve 3 cups. Remove the skin and bone and cut meat into large chunks; set aside.
Preheat oven to 400. Melt 3 tbls butter in a pan and sauté the mushrooms and garlic. Pour the cooked mushrooms and butter on top of the chicken. Then melt the remaining 3 tbls of butter in the pan and blend in the flour with a whisk to keep it smooth and gradually stir in the reserved broth. Bring it to a boil and keep stirring as it thickens and slowly add cream, then and chicken and vegetables.
For pie, pour in baking dish and top with pastry dough, make a center hole for steam and bake for 25 minutes or till lightly browned. Or serve chicken mixture over hot biscuits instead.
Copyright © 2007