Chicken Pot Pie - Yet Another

Recipe Ingredients

1		Broiler-fryer - 3 to 3-1/2-pound cut up into serving pieces
2		Water
1 teaspoon	5ml	Salt
1 cup	237ml	Peeled - cubed potato
1/2 cup	55g / 1.9oz	Scraped - chopped carrot
1/2 cup	80g / 2.8oz	Cut fresh or frozen green beans - cut into 1-inch pieces
1/4 cup	49g / 1.7oz	Butter or margarine
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	15g / 0.5oz	All-purpose flour
1/2 cup	31g / 1.1oz	Fresh or frozen whole kernel corn
1/2 cup	80g / 2.8oz	Fresh or frozen English peas or butter beans
1 tablespoon	15ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Rubbed sage
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
5 1/2 cups	343g / 12oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
3/4 cup	177ml	Sour cream

Recipe Instructions

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups broth. Skim fat from broth. Set chicken and broth aside to cool slightly.

Cook potato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, stirring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bubbly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add sour cream, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400F for 15 to 20 minutes or until golden. Serve immediately.

Source:
Mrs Wattling

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