Monday, October 23, 2006

Deep Dish Chicken Pot Pie

3 cups cooked chicken -- cubed
1 cup sliced carrots -- cooked
1 cup potatoes -- cubed and cooked
1 cup frozen peas
1/2 cup celery -- chopped
1/2 cup onion- diced
1/2 cup fennel bulb- diced
6 Tablespoons butter or margarine
1/3 cup flour
7 chicken bouillon cubes -- *see Note
4 1/2 cups milk
1 teaspoon herbes de provence
1/4 teaspoon black pepper
Biscuit dough:
2 cups flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 stick butter or margarine
1 cup milk

In a large saucepan, cook celery, onion, and fennel in butter until tender. Stir in flour, buillion, and black pepper to taste. Add milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes, peas and seasonings. Remove from heat.

In a bowl, combine dry ingredients for biscuit dough. Cut in butter until crumbly. Add milk and combine well.

Pour chicken mixture into a large baking dish. Drop biscuit dough by spoonfuls over the top.

Bake at 375 for 20 minutes. Turn up heat to 425 and bake until biscuits are cooked through and a nice golden brown.

*Note: If you prefer, use 4 teaspoons of chicken broth base instead of 7 bouillion cubes.
** This recipe is extremely versatile. Add any frozen veggies you have on hand. We like it with broccoli and cauliflower. You can also leave out the carrots and peas originally called for, and just add a bag if frozen mixed vegetables. Also add any herbs that you would like, and you can even add a cup of cheese to the vegetable mixture to make it cheesy.

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