Diana Brown, Wine Club Member
As given to her by Sister-in-Law, B.J. Kaske
1 whole broiler/fryer, approximately 3 lbs
2 cups water
2 stalks of celery, sliced
2 carrots, sliced
1 large onion, peeled and cut into wedges
2 envelopes instant chicken broth
1/8 teaspoon pepper
1/2 stick butter
1/4 cup flour
1 9-oz package frozen peas
Cornmeal cheese biscuits (recipe included)
Combine chicken, water, celery, carrots, onion, instant broth and pepper in a medium pan. Bring to a boil, cover and simmer 30 minutes. Remove the chicken and cool. Skin, bone and cut the chicken into bite size pieces. Strain and reserve the cooking liquid and separate the vegetables.
Melt the butter in a medium saucepan and slowly add the flour until
smooth. Slowly stir in the reserved cooking liquid. Cook over medium
heat until thick and bubbly. Add the peas and bring back to a boil. Season to taste. Stir in the chicken and vegetables. Turn mixture into a greased 10 cup baking dish. Top with Cornmeal Biscuit Wedges leaving some surface open so the pot pie mixture can bubble up and through while baking.
Bake at 425 degrees for 15-20 minutes, until biscuits are brown and pot pie is bubbly. Cool slightly before serving.