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Name: Dilled Chicken Pot Pie
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Milk or cream; BISCUITS; 1/2 c Finely diced onion; 1 1/2 ts Baking Powder; 1/4 ts Salt; 1 1/2 c Chicken Stock; (shredded or diced); 3/4 lb Diced cooked potatoes; 3 tb Butter or veg. shortening; 1 sm Bay leaf; 6 oz Green peas; cooked; 1/2 lb Diced cooked carrots; cut into 1inch pieces; FILLING; Black Pepper freshly ground; 1/2 c Chopped dill; 2 c Cooked chicken; (or a combination), cold; Salt; 1 ds Tabasco (or more, to taste); 1/2 c milk; 3 tb Butter; 1/2 c Finely diced celery; 3 tb Flour; 1 c All-Purpose Flour sifted; 3 tb Chopped dill

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INGREDIENTS

1 1/2 c Milk or cream
BISCUITS
1/2 c Finely diced onion
1 1/2 ts Baking Powder
1/4 ts Salt
1 1/2 c Chicken Stock
(shredded or diced)
3/4 lb Diced cooked potatoes
3 tb Butter or veg. shortening
1 sm Bay leaf
6 oz Green peas; cooked
1/2 lb Diced cooked carrots
cut into 1inch pieces
FILLING
Black Pepper ; freshly ground
1/2 c Chopped dill
2 c Cooked chicken
(or a combination), cold
Salt
1 ds Tabasco (or more, to taste)
1/2 c milk
3 tb Butter
1/2 c Finely diced celery
3 tb Flour
1 c All-Purpose Flour ; sifted
3 tb Chopped dill

Servings

INSTRUCTIONS

For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft. Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes. Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper. Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the biscuit dough. Biscuits: Preheat the oven to 425 F. Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl. Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits. Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot. * Source: The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias

NOTES

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Dilled Chicken Pot Pie

1 1/2 c Milk or cream 
  BISCUITS 
1/2 c Finely diced onion 
1 1/2 ts Baking Powder 
1/4 ts Salt 
1 1/2 c Chicken Stock 
  (shredded or diced) 
3/4 lb Diced cooked potatoes 
3 tb Butter or veg. shortening 
1 sm Bay leaf 
6 oz Green peas; cooked 
1/2 lb Diced cooked carrots 
  cut into 1inch pieces 
  FILLING 
  Black Pepper freshly ground
1/2 c Chopped dill 
2 c Cooked chicken 
  (or a combination), cold 
  Salt 
1 ds Tabasco (or more, to taste) 
1/2 c milk 
3 tb Butter 
1/2 c Finely diced celery 
3 tb Flour 
1 c All-Purpose Flour sifted
3 tb Chopped dill

For Filling:  Melt the butter over low heat in a large saucepan. Add the  celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the  vegetables are soft.    Sprinkle the flour over the vegetables, stir well to incorporate, then cook  for about 5 minutes.    Stir in the chicken stock and the milk or cream.  Cook the sauce over low  heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the  Tabasco, salt, and pepper.    Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the  filling warm while you make the biscuit dough.    Biscuits: Preheat the oven to 425 F.    Sift the flour, baking powder, and salt together in a bowl. Make a well in  the mixture and cut the fat into the dry ingredients. Add the milk and dill  and stir the mixture with a fork for about a minute, or until the dough  leaves the sides of the bowl.    Transfer the chicken and vegetable mixture to a 3-quart ovenproof  casserole.  Drop the dough over the filling with a large spoon, spacing  evenly, to make six biscuits.    Bake for 20 to 25 minutes, or until the biscuits are lightly browned and  the pie is bubbling.  Serve hot.    * Source: The Herb Companion, August/September 1993 * Typed for you by  Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (575g)
Recipe Makes: 6 Servings

Calories: 492
Calories from Fat: 267 (54%)

Amt Per Serving		% DV

	Total Fat 29.7g	40 %
	Saturated Fat 16.7g	83 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 2.1g
Cholesterol 117.9mg		36 %
Sodium 677.8mg		23 %
Potassium 527.8mg		14 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 1g	4 %
	Sugars, other 30.4g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 492

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