Wednesday, April 24, 2013

Chicken Pot Pie with a Sage Biscuit Crust



Mmm Mmm Mm! This is a good one. This is a variation of a recipe I got from an old Marlboro cookbook. My husband requested that I make it this week, before it gets too hot out. He has a thing about eating "winter" dishes in the summer. I, on the other hand, can eat anything anytime.

You Need:
1.5 cups frozen corn
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/3 cup butter
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 tsp. dried sage
3 cups chicken broth
1/2 cup milk
3 cups cooked chicken, cubed
1 tbsp. lemon juice

Biscuits:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1.5 tsp. dried sage
1/2 tsp. cumin
6 tbsp. shortening
1/4 cup milk
2 tsp. corn syrup
1 tsp. water

Prepare biscuits first. Combine Flour, baking powder, salt, sage, and cumin in a mixing bowl. Cut in shortening until crumbly. Add milk and mix to moisten. Shape into a ball and roll out onto a floured surface. Roll or pat into an 8' circle. Cut into 8 wedges. When chicken mixture is ready, top with these biscuit wedges and brush with corn syrup and water mixture.

For the chicken mixture: In a 10' skillet, or even better a cast iron skillet, saute corn and peppers in 1 tbsp. of butter, until tender. Remove them from pan. Melt remaining butter in same skillet and stir in the flour and seasonings. Add broth and milk, cook til it thickens. Add the chicken, veggies, and lemon juice. Transfer to a 2.5 quart baking dish (unless you are using a cast iron skillet). Top with sage biscuits and bake at 350 for 35-45 min.
Enjoy!




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