Jean miller's chicken potpie

4 servings

Ingredients

Quantity Ingredient
⅓ cup Celery, diced
⅓ cup Onion, diced
1 cup Carrots, sliced
4 cups Chicken Broth
1 tablespoon Cornstarch, MIXED WITH
¼ cup Water
1 cup Peas, Cooked Fresh Or Frozen defrosted
2 cups All-Purpose Flour
1 teaspoon Salt
1 tablespoon Baking Powder
2 cups Chicken, Cooked cut in large chunks
Salt, to taste
Freshly Ground Pepper to taste
1 teaspoon Dried Basil Or Thyme crumbled
6 tablespoons Vegetable Shortening
⅔ cup Milk

Directions

THE PIE

THE BISCUITS

* Preheat oven to 350 F.

1. Gently cook the celery, onion and carrots in the chicken broth until just tender. Add the cornstarch mixture, stir, and cook a few mins over moderate heat until thickened. Add peas, chicken and basil.

Put mixture in a wide casserole that just fits it.

2. Make the biscuits by mixing 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 the milk and stir with fork just until dough holds together.

Knead 12 times, about 30 secs. Roll out on a lightly floured surface to a circle ½-inch thick. Cut the biscuits with a biscuit cutter and place on top of the pie. Bake in the center of the oven about 30 mins, or until the broth is bubbling and the biscuits are a delicate brown.

From the section on the DELAWARE STATE FAIR of Harrington, DE. Fair dates: Late July, 10 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-31-95 (159) Fido: Cooking

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