chicken pot pie

How To Make chicken pot pie

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