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Dad's Chicken Pot Pie
from The Streamliner Diner Cookbook
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Filling 2 pounds chicken parts 1 potato, diced 1 tablespoon butter 1 onion, diced 1 cup fresh or frozen peas 1 cup fresh or frozen whole kernel corn |
Drop Biscuit Topping 2 cups unbleached white flour 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup margarine 1 cup milk |
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Basil Cream Sauce 1 recipe, reducing milk to 3 cups |
Go to Basil Cream Sauce | |
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In a 3-quart pot, bring the chicken parts to a boil in water to cover. Lower heat and simmer until tender, about 20 minutes. Strain and reserve the liquid. Remove the bones and chop the meat into bite-sized pieces. Set aside. Boil or steam the potatoes until just tender, about 15 minutes. Melt the butter in a medium-sized skillet. Add the onion and sauté until transparent. Add the carrot and sauté for another 2 minutes. Add the peas and corn. Remove from heat. Prepare the Basil Cream Sauce with 3 cups of milk. In a large bowl, thoroughly mix together the sauce with the potatoes, vegetables, and chicken. Pour the mixture into an 8x8-inch baking pan. Bake at 350° for 20 minutes to heat through. Meanwhile, get the drop biscuits ready. To make the biscuits, mix together the flour, baking powder, and salt in a medium-sized bowl. Cut in the margarine with two knives or a pastry cutter until it is all a large, even crumb. Gently stir in the milk, taking care not to overmix. Remove the pan from oven after 20 minutes and drop biscuit batter from a large spoon to make rows of biscuits across the top of the chicken-vegetable mixture. Bake for an additional 20 minutes or until the biscuits are done and beginning to brown on top. Yield: 4 servings |
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