*  Exported from  MasterCook  *
                           DILLED CHICKEN POT PIE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Butter
      1/2   c            Finely diced celery
      1/2   c            Finely diced onion
    1       sm           Bay leaf
    3       tb           Flour
    1 1/2   c            Chicken stock
    1 1/2   c            Milk or cream
    1       d            Tabasco (or more, to taste)
                         Freshly ground black pepper
    2       c            Cooked chicken
                         -- (shredded or diced)
      3/4   lb           Diced cooked potatoes
      1/2   lb           Diced cooked carrots
    6       oz           Green peas -- cooked
                         -OR- green beans
                         -- cut into 1-inch pieces
      1/2   c            Chopped dill
    1       c            Sifted all-purpose flour
    1 1/2   ts           Baking powder
      1/4   ts           Salt
    3       tb           Butter or veg. shortening
                         --(or a combination), cold
      1/2   c            Milk
    3       tb           Chopped dill
   For Filling:  Melt the butter over low heat in a large
   saucepan.  Add the celery, onion, and bay leaf, cover,
   and cook about 10 minutes, or until the vegetables are
   Sprinkle the flour over the vegetables, stir well to
   incorporate, then cook for about 5 minutes.
   Stir in the chicken stock and the milk or cream.  Cook
   the sauce over low heat for 15 minutes, stirring
   occasionally.  Remove the bay leaf and add the
   Tabasco, salt, and pepper.
   Stir in the chicken, potatoes, carrots, peas or beans,
   and dill. Keep the filling warm while you make the
   biscuit dough.
   Biscuits: Preheat the oven to 425 F.
   Sift the flour, baking powder, and salt together in a
   bowl.  Make a well in the mixture and cut the fat into
   the dry ingredients.  Add the milk and dill and stir
   the mixture with a fork for about a minute, or until
   the dough leaves the sides of the bowl.
   Transfer the chicken and vegetable mixture to a
   3-quart ovenproof casserole.  Drop the dough over the
   filling with a large spoon, spacing evenly, to make
   six biscuits.
   Bake for 20 to 25 minutes, or until the biscuits are
   lightly browned and the pie is bubbling.  Serve hot.
   * Source: The Herb Companion, August/September 1993 *
   Typed for you by Karen Mintzias
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