Dilled Chicken Pot Pie

Recipe Ingredients

		Filling
3 tablespoons	45ml	Butter
1/2 cup	55g / 1.9oz	Finely diced celery
1/2 cup	31g / 1.1oz	Finely diced onion
1 cup	40g / 1.4oz	Bay leaf (small)
3 tablespoons	45ml	Flour
1 1/2 cups	355ml	Chicken stock
1 1/2 cups	355ml	Milk or cream
1		Tabasco - (or more, to taste)
		Salt
		Freshly ground black pepper
2 cups	125g / 4.4oz	Cooked chicken - - (shredded or diced
3/4 lb	340g / 11oz	Diced cooked potatoes
1/2 lb	227g / 8oz	Diced cooked carrots
6 oz	170g	Green peas - cooked
		Green beans - - cut into 1-inch pi
1/2 cup	73g / 2.6oz	Chopped dill
		Biscuits
1 cup	62g / 2.2oz	Sifted all-purpose flour
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Butter or veg. Shortening - -(or a combination),
1/2 cup	118ml	Milk
3 tablespoons	45ml	Chopped dill

Recipe Instructions

For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.

Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.

Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper.

Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the biscuit dough.

Biscuits: Preheat the oven to 425 F.

Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.

Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits.

Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot.

Source:
* The Herb Companion, August/September 1993 *

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