Special Chicken Potpie Recipe

Name: Special Chicken Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered; 4 cups water; 3 medium carrots, halved widthwise; 2 medium onions; 4 teaspoons chicken bouillon granules; 1 bay leaf; 1/2 pound fresh mushrooms, quartered; 2 celery ribs, halved widthwise; 3 tablespoons butter; 5 tablespoons all-purpose flour; 1/2 cup heavy whipping cream; 1 teaspoon poultry seasoning; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup frozen peas; 1-1/2 cups all-purpose flour; 2 teaspoons baking powder; 1-1/4 teaspoons sugar; 1/4 teaspoon salt; 5 tablespoons shortening; 1/2 cup milk

Servings: persons

1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered
4 cups water
3 medium carrots, halved widthwise
2 medium onions
4 teaspoons chicken bouillon granules
1 bay leaf
1/2 pound fresh mushrooms, quartered
2 celery ribs, halved widthwise
3 tablespoons butter
5 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/4 teaspoons sugar
1/4 teaspoon salt
5 tablespoons shortening
1/2 cup milk

1
In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender.
2
Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.)
3
Melt butter in a large saucepan; stir in flour until smooth. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the poultry seasoning, salt, pepper, peas and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm.
4
For biscuits, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. On a floured surface, roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place biscuits over chicken mixture. Bake at 400u00b0 for 20 minutes or until biscuits are golden brown.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered, 4 cups water, 3 medium carrots, halved widthwise, 2 medium onions, and more.

Yes, Special Chicken Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Special Chicken Potpie

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