Chicken Pot Pie Fancy!

Diced Chicken and Portabella mushrooms.

Saute onions and carrots in EVOO.

Cut shortening with flour.

Bake pie until biscuits are golden brown and pie is bubbly.

Chicken Pot Pie

Ingredients

•     6 tbs butter
•     6 tbs flour
•     2 cups chicken broth
•     1 cup heavy cream
•     4 cups diced, cooked chicken
•     2 large carrots, diced and cooked
• 1/2 cup diced Portabella Mushrooms
•     1 onion chopped
•     1 cup peas
• 1/2 teaspoon thyme
•     Drop Biscuits ( Baking Powder Biscuits)
•     salt and pepper, to taste

Method

1.     Preheat oven to 425 degrees F.
2.     Melt butter in a large saucepan. Add flour gradually and cook for 2 minutes.
3.     Gradually add chicken broth and milk or cream. Stir until thickened, about 5 minutes.
4.     Add chicken, carrots and peas to chicken broth mixture. Combine thoroughly.
5.     Pour mixture into a deep-dish pie plate or casserole. Place drop biscuits over top of chicken mixture.
6.     Bake pie for 25-30 minutes, until top is crusty and brown.

Drop Biscuits
yield: 16 Biscuits

Ingredients

•     2 cups flour
•     ½ teaspoon salt
•     4 teaspoons baking powder
•     1 tablespoon sugar
•     ½ cup vegetable shortening
•     1 cup milk

1. Put the flour, salt, baking powder, and sugar in a bowl. 
2. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. 
3. Add the milk all at once and stir just until the dough forms a ball around the fork. 
4. Using two teaspoons, place a heaping spoonful on the chicken and vegetable mixture, use other spoon to scrape off dough. 
5. Leave a bit of space between biscuits.  

Recipe adapted from The Fannie Farmer Cookbook.