Old-fashioned Chicken Pot Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (4 lb) broiler chickens
• 2 cups chicken broth
• 3 medium carrots, halved crosswise
• 2 medium onions, peeled
• 1 bay leaf
• 6 ounces small fresh mushrooms, halved crosswise
• 3 stalks celery
• 3 tablespoons butter
• 1/4 cup flour, plus
• 2 teaspoons flour
• 1/2 cup heavy cream
• 1 teaspoon poultry seasoning
• 1 cup frozen peas
• 1 teaspoon salt
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1/4 cup crisco shortening, plus
• 2 teaspoons crisco shortening
• 1/2 cup milk

Recipe

• 1 poach chicken, carrots, onions, celery and bay leaf in 5 quart dutch oven with water to cover all.
• 2 bring to a boil, reduce heat to medium, cover and simmer for 20 minutes, add mushrooms to the pot.
• 3 simmer 10 more minutes or until chicken and veggies are cooked.
• 4 once cool enough to handle, remove skin from chicken and pull meat from bones.
• 5 you should have about 4 cups.
• 6 coarsely chop veggies.
• 7 to make filling: melt butter in dutch oven over low heat.
• 8 stir in 1/4 cup plus 2 tsp flour.
• 9 let mixture bubble about 3 minutes.
• 10 gradually stir in two cups chicken broth and the heavy cream.
• 11 cook over medium heat, stirring constantly until thickened.
• 12 add seasoning, green peas, chicken and veggies.
• 13 bake at 400 degrees 20 minutes.
• 14 meanwhile to make biscuit dough, mix 1 1/2 cups flour, baking powder, sugar and salt in a medium bowl.
• 15 cut in crisco with two forks until mixture resembles coarse crumbs.
• 16 stir in milk then beat with a wooden spoon until soft dough forms.
• 17 turn out onto a lightly floured surface and pat dough to 1/2 inch thickness.
• 18 cut into biscuits and place on top of hot chicken pie.
• 19 continue to bake about 15 minutes or until done.