Chicken Pot Pie

If you have been reading this blog for a day or two, you will see a certain resemblance between this recipe and the one for Chicken and Dumplings. They are exactly alike, except that one is cooked in a pot and served with dumplings, and the other (this one) is baked with a biscuit topping.

Chicken stock

Potatoes, cubed

Celery, chopped

Carrots, peeled and sliced

1 tbl. cornstarch

1/4 cup water

Frozen peas

Optional: Small onions, peeled

Cooked chicken, cut up

Directions:

Simmer the potatoes, celery, carrots, and onions in the stock until done. Thicken the stock with 1 tbl. cornstarch mixed into 1/4 cup water. Cook for three additional minutes, then remove from heat.

Timing is everything here. While you are simmering the vegetables, prepare the biscuit dough below.

Add the peas and chicken to the stock/vegetable mixture and bring all to simmer.

Place the very hot chicken/vegetable mixture in an oblong Pyrex dish, 9" x 13". Top immediately with the cut out biscuits and bake in a preheated oven at 450˚ for 10 to 12 minutes.

If the chicken mixture isn't hot when you add the biscuits, they will be soggy.

Biscuit Topping for Chicken Pot Pie

2 cups sifted flour
4 tsp. baking powder
½ tsp. salt
½ tsp. cream of tartar
2 tsp. sugar
½ cup shortening
2/3 cup milk

Sift dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once, stir only until dough follows fork around the bowl. Turn out on lightly floured board and knead gently ½ minute. Pat or roll ½ inch thick, cut with biscuit cutter. Follow directions above.