grandma's chicken pot pie
(1 RATING)
This has always been a family favorite during the Easter holidays at my Grandmother's. It's the ultimate comfort food.
No Image
prep time
1 Hr
cook time
30 Min
method
---
yield
Ingredients
- 1/3 cup diced celery
- 1/3 cup sliced carrots
- 4 cups chicken broth
- 1 tablespoon cornstarch mixed with 1/4 cup water
- 1 cup fresh peas
- 2 cups cooked chicken in large chunks
- pinch salt and pepper
- 1 teaspoon dried basil or thyme crumbled
- BISCUITS
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons vegetable shortening
- 2/3 cup milk
How To Make grandma's chicken pot pie
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Step 1Preheat oven to 350 degrees
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Step 2Gently cook celery, onion, and carrots in chicken broth until just tender. Add the cornstarch mixture stir and cook a few minutes over moderate heat until thickened.Add peas, chicken and basil
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Step 3Put mixture in wide casserole dish that just make the biscuits, mix the flour, salt and baking powder. Cut in the shortening with a pastry cutter or use your fingers to rub the flour and fat together until the mixture resembles coarse meal. Pour in milk and stir with a fork just until the dough kneads together. Knead 12 times about 30 seconds. Roll out on lightly floured surface.
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Step 4Place biscuit on top of casserole mixture.Bake for 35 minutes or until biscuit topping is golden brown.
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