Grandma Chicken Pot Pie
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- 3 1/2 lb
- chicken cut up
- new potatoes peeled and chopped
- small spring onions tops chopped but not the bulbs
- 1/2 lb
- ham diced
- small carrots cut into one inch pieces
- 2 c
- prepared biscuit flour
- 1 c
- 3 Tbsp
- 1 Tbsp
- chopped fresh parsley
- 1 Tbsp
- salt and pepper to taste
1Simmer ham and onion bulbs, and carrots in water for 15 minutes.
2Dredge chicken in flour and salt and pepper.Saute with onion tops in olive oil about 15 minutes.
3Place in a deep buttered casserol dish, add ham, onions,and carrots with potatoes and 2 cups of water in which they were simmered in, add salt and pepper, parsley,and sage.
4Mix prepared biscuit flour gently with milk. DO NOT ROLL . DROP on top of chicken and bake in a 375 degree oven about one hour, depending on the tenderness of the chicken.