Chicken Pie

Serves 6 to 8. Recipe is by Corinne Cook.

1 (2½-lb.) fryer or chicken pieces


Salt, black pepper and cayenne pepper to taste

1 bay leaf

1 rib celery, coarsely chopped

1 small onion, coarsely chopped

¼ tsp. dried thyme

1 (10-oz.) pkg. frozen mixed vegetables

2 med. red potatoes, peeled and diced

1 or 2 carrots, peeled and sliced

½ cup frozen peas

3 tbls. flour

½ cup milk

For the topping:

2 cups biscuit mix prepared according to package directions for topping. Make into lattice or round biscuits

1. Place chicken in large pot or Dutch oven; cover with water (about 2 quarts). Season with salt, black pepper and cayenne to taste.

2. Add bay leaf, celery, onion. Bring to boil; cover, reduce heat to simmer and cook for about 1 hour or until chicken is tender.

3. Reserve broth but remove chicken to plate to cool and debone.

4. Strain broth, discarding vegetables and bay leaf. Measure out 3 cups of broth and put back into Dutch oven. The remainder of the broth can be frozen for later use.

5. Season broth with ¼ teaspoon dried thyme. Cook mixed vegetables, potatoes, carrots and peas in broth until tender.

6. Place flour in small bowl and gradually stir in milk, making a smooth paste. Slowly, while stirring, add to vegetable mixture. Stir and heat until mixture thickens. Taste and correct seasoning if necessary.

7. Fold in deboned chicken. Pour into 2½-quart casserole dish.

8. Prepare 2 cups biscuit mix according to package instructions. Roll out and cut into rounds or a little thinner for lattice strips for the topping. Bake in preheated 375 degrees for 20 to 30 minutes or until golden brown.

More Stories