Mar 6, 2013 16:19 Chicken Pie Chicken Pie Advocate staff photo by HEATHER MCCLELLANDChicken Pie is topped with biscuit dough instead of a pie crust. Advocate story March 06, 2013 Comments ADVOCATE-TESTED RECIPE Chicken Pie Serves 6 to 8. Recipe is by Corinne Cook. 1 (2½-lb.) fryer or chicken pieces Water 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.