Chicken Potpie Recipe

Chicken Potpie Recipe photo by Taste of Home

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This hearty potpie feeds a lot for a little, at just $1.83 per serving. Its satisfying taste is worth the extra effort. —Valerie Belley, St. Louis, Missouri

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Chicken Potpie Recipe

Prep: 70 min. + cooling Bake: 25 min.

Yield: 7 Servings

70 25 95

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
4 cups water
3 medium carrots, halved widthwise
2 medium onions, quartered
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound whole fresh mushrooms
2 celery ribs, cut into 1-inch pieces
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup milk
1 cup frozen peas
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
BISCUITS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

Directions

Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400° for 25 minutes or until golden brown. Yield: 7 servings.

Nutritional Facts 1 cup chicken mixture with 1 biscuit equals 521 calories, 27 g fat (9 g saturated fat), 90 mg cholesterol, 935 mg sodium, 38 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Chicken Potpie in Taste of Home February/March 2009, p32