Dilled Chicken Pot Pie
Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!
Yield
4 servingsPrep
40 minCook
20 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | tablespoons |
butter
|
|
½ | cup |
celery
finely diced |
|
½ | cup |
onions
finely diced |
|
1 | each |
bay leaves
|
* |
3 | tablespoons |
all-purpose flour
|
|
1 ½ | cup |
stock
chicken |
|
1 ½ | cup |
milk
or cream |
|
1 | x |
red hot pepper sauce
to taste |
* |
1 | x |
salt
to taste |
* |
1 | x |
black pepper
freshly ground, to taste |
* |
2 | cups |
chicken
cooked, shredded or diced |
|
¾ | pounds |
potatoes
cooked, diced |
|
½ | pound |
carrots
cooked, diced |
|
6 | ounces |
green peas
cooked OR green beans cut into 1 inch pieces |
|
½ | cup |
dill weed
fresh, chopped |
* |
1 | cup |
all-purpose flour
sifted |
|
1 ½ | teaspoon |
baking powder
|
|
¼ | teaspoon |
salt
|
|
3 | tablespoons |
butter
or shortening, cold |
|
½ | cup |
milk
|
|
3 | tablespoons |
dill weed
fresh, chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
45 | ml |
butter
|
|
118 | ml |
celery
finely diced |
|
118 | ml |
onions
finely diced |
|
1 | each |
bay leaves
|
* |
45 | ml |
all-purpose flour
|
|
355 | ml |
stock
chicken |
|
355 | ml |
milk
or cream |
|
1 | x |
red hot pepper sauce
to taste |
* |
1 | x |
salt
to taste |
* |
1 | x |
black pepper
freshly ground, to taste |
* |
473 | ml |
chicken
cooked, shredded or diced |
|
340.2 | g |
potatoes
cooked, diced |
|
226.8 | g |
carrots
cooked, diced |
|
173.4 | ml/g |
green peas
cooked OR green beans cut into 1 inch pieces |
|
118 | ml |
dill weed
fresh, chopped |
* |
237 | ml |
all-purpose flour
sifted |
|
7.5 | ml |
baking powder
|
|
1.3 | ml |
salt
|
|
45 | ml |
butter
or shortening, cold |
|
118 | ml |
milk
|
|
45 | ml |
dill weed
fresh, chopped |
Directions
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℉ (220℃). 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.