Family Circle Chicken Pot Pie by janiebakes

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Family Circle Chicken Pot Pie
Submitted by janiebakes on May 14, 2007 at 4:42 pm

DESCRIPTION
Family Circle Chicken Pot Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
From Family Circle All Time Favorite recipes, Chicken Potpie

1 lb. small new potatoes, quartered
4 carrots, cut into 1/3 inch thick slices
2 cans (13 1/4 oz. each) lower sodium chicken broth
4 boneless, skinless chicken breast halves (1 lbs. total) cut into 1/2 inch pieces
1 pkg. (10 oz) frozen peas, thawed
1 cup low fat (1 %) milk
1/3 cup AP flour
1/4 cup grated parmesan cheese

Biscuit topping:
2 tbls. butter
1/4 cup chopped onion
2 cups sifted AP Flour
2 tsp. baking soda
1/3 cup solid veg shortening
3/4 cup buttermilk

Simmer potatoes and carrots in broth in a large skillet 15 minutes or until tender. Add chicken; cook 5 minutes. Remove chicken and vegetables with a slotted spoon to a large bowl. Strain broth through a sieve and reserve. Stir peas into chicken and vegetables.

Whisk milk and flour in a small saucepan. Stir in parmesan cheese. Cook over medium heat, stirring, until thickened, 5 minutes. Slowly stir in 1 cup reserved broth. Cook, stirring, until thickenened, 3 minutes. Pour over chicken.

Heat oven to 450. Coat a 13x9x2inch baking dish with nonstick cooking spray. Spoon chicken mixture into dish.

Prepare topping; Melt butter in a small skillet over medium heat. Add onion and saute 5 minutes. Sift together flour, baking powder, salt and baking soda in a bowl. Cut shortening into flour mixture until it resembles coarse meal. Make a well in center; stir in sauteed onion and buttermilk; mix with a fork until dough forms a ball.

Press dough out on a lightly floured surface into a twelve by six rectangle. Fold dough crosswise in half. Press out into a rectangle again. Give dough a quarter turn. Repeat folding and turning 10 times. With a lightly floured rolling pin, roll into a 14x5 rectangle. Cut lengthwise into 1/2 inch wide strips. Arrange strips in crisscross pattern over casserole; trim lengths to fit; tuck ends down into side of dish.

Bake in lower half of heated 450 oven 35 minutes or until topping is lightly browned and filling is bubbly. Let stand 10 minutes before serving.

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