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1
Combine first 3 ingredients in a large Dutch oven; bring to a boil.
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2
Reduce heat, and simmer 45 minutes or until tender.
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3
Drain chicken, reserving 2 cups broth.
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4
Skim fat from broth.
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5
Set chicken and broth aside to cool slightly.
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6
Cook potato and carrot in boiling water to cover 5 minutes.
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7
Add green beans; cook 3 minutes.
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8
Drain.
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9
Skin and bone chicken; cut chicken into bite-size pieces.
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10
Set aside.
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11
Melt butter in a skillet over medium-high heat.
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12
Add onion, and cook, stirring constantly, until tender.
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13
Add 1/4 cup flour, stirring until smooth.
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14
Cook, stirring constantly, until mixture is light golden.
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15
Gradually add reserved broth.
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16
Cook over medium heat, stirring constantly, until mixture thickens and is bubbly.
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17
Remove from heat.
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18
Stir in chicken, cooked vegetables, corn, and next 5 ingredients.
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19
Pour into a lightly greased 11x7x 1 1/2-inch baking dish; set aside.
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20
Combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl.
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21
Add sour cream, stirring with a fork until dry ingredients are moistened.
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22
Turn dough out onto a lightly floured surface; knead 3 or 4 times.
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23
Press dough to 1/4 inch thickness.
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24
Cut with a 2 1/2 inch biscuit cutter.
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25
Arrange biscuits over pie.
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26
Bake at 400F (200C) for 15 to 20 minutes or until golden.
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27
Serve immediately.
