FILLING
3 tbsp butter
1/2 cup finely diced celery
1/2 cup finely diced onion
1 small bay leaf
3 tbsp flour
1 1/2 cup chicken stock
1 1/2 cup milk or cream
1 dash tabasco (or more, to taste)
1 salt
1 freshly ground black pepper
2 cup cooked chicken - (shredded or diced, )
3/4 lb diced cooked potatoes
1/2 lb diced cooked carrots
6 oz green peas, cooked or- green beans -
1/2 cup chopped dill
BISCUITS
1 cup sifted all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tbsp butter or veg. shortening -(or a co, mbination), cold
1/2 cup milk
3 tbsp chopped dill
A Recipe for
Dilled Chicken Pot Pie
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Dilled Chicken Pot Pie is one of thousands in the Recipes-to-go Meal Cookbook.
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
If you enjoy this Dilled Chicken Pot Pie Recipe - you should enjoy the recipe collections you can find on the websites below:
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
This is a recipe for Dilled Chicken Pot Pie from the recipe cookbook of Recipes-to-go (Meal)
Food Tip |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
Eat little, sleep sound. |
| Iranian Proverb |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
For Filling: Melt the butter over low heat in a large saucepan. Add
the celery, onion, and bay leaf, cover, and cook about 10 minutes, or
until the vegetables are soft.
Sprinkle the flour over the vegetables, stir well to incorporate,
then cook for about 5 minutes.
Stir in the chicken stock and the milk or cream. Cook the sauce over
low heat for 15 minutes, stirring occasionally. Remove the bay leaf
and add the Tabasco, salt, and pepper.
Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep
the filling warm while you make the biscuit dough.
Biscuits: Preheat the oven to 425 F.
Sift the flour, baking powder, and salt together in a bowl. Make a
well in the mixture and cut the fat into the dry ingredients. Add the
milk and dill and stir the mixture with a fork for about a minute, or
until the dough leaves the sides of the bowl.
Transfer the chicken and vegetable mixture to a 3-quart ovenproof
casserole. Drop the dough over the filling with a large spoon,
spacing evenly, to make six biscuits.
Bake for 20 to 25 minutes, or until the biscuits are lightly browned
and the pie is bubbling. Serve hot.
* Source: The Herb Companion, August/September 1993 * Typed for you by
Karen Mintzias
Serves: 6
Dilled Chicken Pot Pie Recipe brought to you by Recipes To-Go