Chicken Pot Pie ****1/2 10/95

Categories:
casserole, poultry

----FILLING----
2 tablespoon butter
1 1/2 cup chicken; cooked, diced
1 medium potato; 1/2 inch dice
1/2 large onion; chopped
1 carrot; 1/2 inch slices
2 tablespoon flour
8 oz can cooked peas; drained
1/2 cup dry white wine
1 1/2 cup hot chicken stock
1/2 cup cream
1 1/2 tablespoon tomato paste
1 salt & pepper to taste
4 dash louisiana hot sauce ----BISCUITS----
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon mixed dried herbs; see below
2 tablespoon parmesan cheese
1 tablespoon butter; chopped
1/2 cup milk

Prepare the biscuit topping first. Mix the flour, baking powder, and salt in a bowl. Add the herbs and cheese, mix well. work the butter into the mixture with a fork or your fingertips. Make a well in the middle and add the milk, mixing qickly with a fork. Turn the dough onto a lightly floured surface and knead briefly. Press into a round 3/4 inch thick. Cut into 7 or 8 rounds with a biscuit cutter and let rest while you prepare the filling.

For the filling, melt the butter in a dutch oven over medium heat. Add the potatoes, onions, and carrots and cook, stirring, for 7 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Cut the chicken into a half inch dice. Add to the pot and cook 3 minutes. Stir in the wine, chicken stock, cream, peas & tomato paste. Cook until liquid is hot. If this needs thickened, make a mixture of butter and flour & stir in until the desired thickness is achieved. Add salt and pepper and hot sauce to taste. Transfer to a large caserole, top with the biscuits and bake in a 350 degree oven for 20 to 30 minutes or until the biscuits are a golden brown. You can make a traditional pot pie out of it by using a pie dish and top and bottom crusts. Use puff pastry for the top crust. This is delicious

If there is any of the mixture left over, it makes a very good stew.

Mixed herbs = 1/4 ts. thyme, 1/4 ts. tarragon, 1/8 ts. savory, 1/8 ts. mint, 1/4 ts. marjoram.

Yield: 6 servings