Chicken Pot Pie Recipe #23300
This is the best Chicken pot pie I've ever tasted! It takes time to prepare but well worth it.
1½ hours | 45 min prep
SERVES 6
- 1 1/2 cups sliced fresh mushrooms
- 1 cup red pepper or green pepper
- 1 (4 ounce) can canned corn niblets, drained
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 3 cups chicken broth
- 1 tablespoon lemon juice
- 1/2 cup milk or half-and-half
- 3 cups chopped cooked chicken
Sage biscuits
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon rubbed dried sage
- 1/2 teaspoon cumin seed
- 6 tablespoons shortening
- 3/4 cup milk
- 2 teaspoons light corn syrup (optional)
- 1 teaspoon water (optional)
- For Filling: In an oven going fry pan, cook mushrooms and peppers in 1 tbsp butter until tender.
- Take vegetables from pan.
- Melt remaining butter in fry pan; stir in flour and seasonings.
- Add chicken broth and milk; cook and stir until mixture boils and thickens.
- Stir in chicken, vegetables and corn and lemon juice.
- Keep hot in fry pan or 2 1/2 quart casserole dish.
- Sage biscuit topping: Combine flour, baking powder, salt, sage and cumin in a mixing bowl.
- Cut shortening in until crumbly.
- Add milk and mix until all flour is moistened.
- Shape into a ball and turn out onto a lightly floured surface.
- Roll or pat into an 8 inch circle.
- Cut into 6 wedges. It is optional to mix together the cornsyrup and water and brush on the crust before baking if you prefer crust to be crispier.
- Place wedges on top of chicken mixture, bake at 350 degrees for 35 to 45 minutes or until biscuit topping is done.
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5 stars