Biscuit Topped Chicken Pot Pie

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (3 -3 1/2 lb) chicken (quartered)
• 4 cups water
• 4 teaspoons chicken bouillon granules
• 3 carrots (halved crosswise)
• 2 medium onions
• 1 bay leaf
• 1/2 lb fresh mushrooms (quartered)
• 2 celery ribs (halved crosswise)
• 3 tablespoons margarine
• 5 tablespoons flour
• 1/2 cup whipping cream
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen peas
• 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 sauce pan combine the first six ingredients; bring to a boil. reduce heat; cover and simmer for 20 minutes. add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. remove chicken and vegetables.
• 2 de-bone chicken; dice and set aside. slice vegetables and set aside. strain broth, reserving 2 cups. (discard remaining broth or save for another use.) melt margarine in a saucepan; stir in flour until smooth.
• 3 cook and stir over medium heat until slightly thickened and bubbly. gradually stir in cream and reserved broth; bring to a boil. cook and stir for 2 minutes. add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. pour into a 2 quart round baking dish. set aside and keep warm. for biscuits, combine flour, baking powder, sugar, and salt.
• 4 cut in shortening until mixture resembles coarse crumbs. stir in milk just until mixed. on a floured surface, roll to ½ inch thickness. cut with a 2 inch biscuit cutter. place biscuits on top of chicken mixture. bake at 400° for 20 minutes or until biscuits are golden brown.