- CHICKEN POTPIE
- 3 cups chicken broth
- 3 tablespoons minced Italian parsley
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cups carrots, sliced into half-moons
- 1 cup frozen green beans
- 1 cup frozen peas
- 1/3 cup flour
- 1/2 cup water
- 3 cups chopped, cooked chicken
- Salt and pepper to taste
- DILL BISCUIT TOPPING
- 2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill or
- 1/2 tablespoon dried dill
- 2 teaspoons baking powder
Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot. Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender. Add the peas.
Stir together the flour and water in a small bowl until smooth. Stir into the pot and simmer until thickened, stirring frequently. Add chicken and remove from heat. Season with salt and pepper. Pour the chicken mixture into a 9- by 13-inch baking dish. Let it cool, then wrap, label, and freeze.
For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder. Put the dry biscuit ingredients into a resealable plastic freezer bag. Label and tape to the foil on the chicken dish. To serve: Heat the oven to 400°. Place the thawed chicken mix in the oven for 15 to 20 minutes. Meanwhile, pour the dry biscuit ingredients into a bowl. Cut in the butter until crumbly. Add the milk. Stir the dough just until it’s mixed. Roll out the dough to a 1/2 inch thickness. Cut 12 circles with a 2 1/2-inch biscuit cutter. Remove the baking dish from the oven and stir the chicken mix. Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden. Serves 8 to 10.