Recipe: Chicken Pot Pie with Cornmeal Biscuits

recipelink.com Chat Room Recipe Swap - 2000-12-30
From: recipelink.com

Recipe(tried): My favorite Chicken Pot Pie...
Posted By: BB
Date: February 24th 1999
Board: recipelink.com Cooking Club

Here is a different kind of chicken pot pie that I have made for years...we all think it is the yummiest!! Hope you enjoy! It's difference is a cornmeal cheese base biscuit topping...Very good!! I also double the liquid and seasoning since it makes a juicier pie...I also make 1 and a half recipe for the topping since we love it so much..

1 Whole broiler fryer ( or 3lbs your choice of chicken, I use breasts)
2 cups water
2 carrots, sliced
2 stalks celery, sliced
1 medium sized onion, cut in wedges
2 tsp. chicken bouillon
1/8 tsp pepper
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
1 ( 10 oz) frozen peas
Cornmeal cheese biscuits (recipe follows)

1. Combine chicken, water, carrots, celery, onion, bouillon, and pepper in pot. Bring to boiling. Lower heat, cover, and simmer until chicken is tender, approx. 30 minutes.

2. Remove chicken; cool; skin and bone. Cut into bite-size pieces; reserve. Strain cooking liquid; reserving both the liquid and the vegetables.

3. Melt butter in a large saucepan; blend in flour until smooth. Stir in reserved cooking liquid. Cook over medium heat stirring constantly, until sauce thickens and bubbles. Add peas; bring to boiling. Taste adding salt and pepper to taste.

4. Stir in reserved chicken and vegetables. Turn mixture into a lightly greased, ( I use vegetable nonstick spray), baking dish. ( I use Pyrex large glass)

5. Top with Cornmeal Cheese Biscuit wedges.

6. Bake in a hot oven (425 degrees) for 15 minutes or until biscuits are golden brown and chicken mixture is bubbly hot.

Cornmeal Cheese Biscuits for Chicken Pot Pie
Heat 3/4 cup milk in a small sauce pan until bubbles appear around edge; but do not boil. Stir in 1/2 cup cornmeal; cool. Sift 1 cup sifted all purpose flour, 3 tsp baking powder and 1/4 tsp salt into medium sized bowl. Cut in 3 Tbls. butter with a pastry blender until crumbly. Stir in 1/2 cup ( or more to taste) shredded cheddar cheese and the milk-cornmeal mixture until dough is smooth. Turn out on lightly floured surface; knead 5 times. Pat out into a shape approx. 2 inches smaller than the top of baking dish. Cut into wedges and arrange on top of chicken mixture.