Recipe: Chicken Pot Pie with Biscuit Topping (Cooking Light, 1990's)

CHICKEN POT PIE WITH BISCUIT TOPPING

9 cups water
1 tablespoon black peppercorns
2 1/2 pounds chicken pieces, skin removed
3 stalks celery, cut into 4 pieces
1 small onion, quartered
1 bay leaf
1 1/2 cups diced red potatoes
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 clove garlic, minced
3/4 cup thinly sliced carrot
1/2 cup chopped leeks
1 cup fresh mushrooms, sliced
1/2 cup frozen peas
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup 1% low-fat milk
Cooking spray
Biscuit Topping (recipe follows)

Combine first 6 ingredients in an 8-quart Dutch oven or stock pot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour.

Remove from heat. Remove chicken pieces from broth; place chicken in a bowl, and chill for 15 minutes.

Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth; reserve leftover broth for another use. Remove chilled chicken from bones; cut meat into bite-size pieces. Discard bones.

Bring 4 1/2 cups broth to a boil in a large saucepan over medium-high heat. Add potatoes, celery, bell pepper and garlic; cover and cook 5 minutes.

Add carrot and leek; cover and cook 3 minutes.

Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.

Combine flour, poultry seasoning, salt and pepper in a bowl. Add milk, blending with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. remove from heat; add chicken.

Spoon into a 13x9x2-inch baking dish coated with cooking spray. Drop Biscuit Topping onto mixture to form 16 biscuits.

Bake at 400 degrees F for 28 minutes or until golden.

BISCUIT TOPPING
Makes 16 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1 cup 1% milk
1 1/2 tablespoons melted butter

Combine first 5 ingredients in a bowl; stir well. Add milk and butter, stirring just until dry ingredients are moistened.

Makes 8 servings
Source: Cooking Light, January/February 1994
From: Nancy/CA - 01-02-98