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3 1/2 pound broiler fryer, cut up
potato, cubed and peeled
green beans, cut into 1 inch
frozen english peas or butter beans
fresh parsley, minced
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 and skim fat from broth.
Set chicken and broth aside to cool slightly.
Cook potato and carrot in boiling water to cover 5 minutes and 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.
Stir in chicken, cooked vegetables, corn, peas, parsley, sage, salt and pepper.
Pour into a lightly greased 11 x 7 x 1 1/2 inch baking dish; set aside.
Combine 1 1/2 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 400 degrees for 15 to 20 minutes or until golden.