Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 roasting chicken, 4 to 5 pounds, cut up
- 2 cup chicken broth
- 2 cups water
- 2 ribs celery with some leaves, sliced
- 1/2 teaspoon dry parsley flakes
- 1 green onion, chopped
- 1 1/2 teaspoons salt, or to taste if broth is salty
- Cream Gravy, below
- Biscuit Topping, below
Preparation:
Chicken pot pie directions:Place chicken parts in a large stock pot or Dutch oven. Add broth, water, celery, parsley, green onion, and salt. Bring to a boil; skim off foam. Cover and simmer for about 2 hours, or until chicken is tender. Remove chicken to a platter to cool. Strain broth into a bowl; set aside. Discard chicken skin; remove meat from bones. Place meat in a shallow 2 1/2-quart baking dish. Pour cream gravy over chicken pot pie and top with sour cream biscuits. Bake chicken pot pie at 425° for 15 to 20 minutes. Chicken pot pie serves 6.
Cream Gravy
- 1/4 cup butter
- 1/4 cup flour
- 3 cups reserved chicken broth
- 2 egg yolks, lightly beaten
- 1/2 cup half-and-half
Sour Cream Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup sour cream
More Chicken Pot Pie Recipes
Quick Chicken Pot Pie
Southern Chicken Pot Pie
Deep Dish Chicken Pot Pie
Chicken Tamale Pie
Brunswick Chicken Pot Pie
Chicken Pot Pie With Biscuit Topping
Chicken Pot Pie
Chicken Pot Pie with Ham
Chicken Pie Recipes
Chicken Casserole Recipes
Oven Fried Chicken Recipes
Skillet Chicken
Baked Chicken

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