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Chicken Pot Pie I (M, TNT)
Source: "American Woman's Cookbook," ca. 1942, "Joy of Cooking", my leftovers
Serves: 6-8

1-1/2 pounds chicken meat
2 cups broth
2 teaspoons chicken bouillon
2 tablespoons margarine
1 or 2 onions, chopped
2-3 carrots, chopped
2 sticks celery, chopped
4 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
5-6 tablespoons margarine
1 cup pareve milk
2 cups other vegetables (frozen peas, corn, broccoli)
1 tablespoon lemon juice
1 egg, beaten

Place chicken in a large Dutch oven, and add broth and chicken bouillon. Bring to a boil, and then reduce heat, and simmer for 10-12 minutes, until chicken is cooked through.

Remove chicken from pan, cut chicken into 1/2" cubes.

Pour broth into a separate work bowl, and place 2 tablespoons of margarine in pan. Heat on medium. When margarine is sizzling, add raw vegetables and sauté about 5-6 minutes, until slightly soft.

Mix flour, baking powder, and salt. Add chunks of margarine, and cut in with a pastry mixer or food processor, until the mixture is the consistency of cornmeal.

Add rice milk and mix until just blended. The batter should be kind of sticky, and not drippy.

Grease a 9"x13" casserole. Add the chicken and vegetables, along with the frozen vegetables (yes, still cold).

Pour the broth back into the pan. Add 4 tablespoons of flour, and stir until smooth, over medium heat. Keep stirring until gravy thickens, adding pepper and nutmeg. Reduce heat, and allow to simmer for 5 minutes.

Pour over the chicken and vegetables, mixing well so all pieces are coated. Sprinkle with lemon juice.

Dab biscuit mixture on top in blobs. [I fit about 15 blobs on top of mine, using big tablespoons-full of batter.]

Bake in 400°F oven for 10 minutes. Remove from oven, and dab top of biscuits with beaten egg. Return to oven, and bake another 15-20 minutes, until biscuits are golden and sauce is bubbly.

Serve with salad.

Poster's Notes:
I added 2 cups of leftover turkey to this, and ended up with some of the gravy on the bottom of my oven. Instead of frozen veggies, I used leftover cooked broccoli. I sprinkled capers over the top of the pie before putting the biscuit batter on top. They didn't need to be there, since the dish is mild, and adding the capers was a sharp note.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A