*  Exported from  MasterCook  *
                             Chicken Pot Pie #2
 Recipe By     : http://progressivefarmer.com/countryplace/recipemenu.html
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Amish                            Country Place
                 Chicken                          Pot Pies
                 To Post                          Beans & Peas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      3 1/2 pounds  broiler-fryer -- cut up
    2      quarts        water
    1      teaspoon      salt
    1      cup           peeled -- cubed potato
      1/2  cup           scraped -- chopped carrot
      1/2  cup           cut fresh or frozen green beans -- cut into 1-inch
                         -- pieces
      1/4  cup           butter or margarine
      1/2  cup           chopped onion
      1/4  cup           all-purpose flour
      1/2  cup           fresh or frozen whole kernel corn
      1/2  cup           fresh or frozen english peas or butter
                         -- beans
    1      tablespoon    chopped fresh parsley
      1/2  teaspoon      rubbed sage
      3/4  teaspoon      salt
      1/4  teaspoon      pepper
    5 1/2  cups          all-purpose flour
    1      teaspoon      baking powder
      1/4  teaspoon      salt
      3/4  cup           sour cream
 Combine first 3 ingredients in a large Dutch oven; bring to a boil.  Reduce hea
 t, and simmer 45 minutes or until tender.  Drain chicken, reserving 2 cups brot
 h.  Skim fat from broth.  Set chicken and broth aside to cool slightly.  Cook p
 otato and carrot in boiling water to cover 5 minutes.  Add green beans; cook 3 
 minutes.  Drain.
 Skin and bone chicken; cut chicken into bite-size pieces.  Set aside.
 Melt butter in a skillet over medium-high heat.  Add onion, and cook, stirring 
 constantly, until tender.  Add 1/4 cup flour, stirring until smooth.  Cook, sti
 rring constantly, until mixture is light golden.  Gradually add reserved broth.
   Cook over medium heat, stirring constantly, until mixture thickens and is bub
 bly.  Remove from heat.
 Stir in chicken, cooked vegetables, corn, and next 5 ingredients.  Pour into a 
 lightly greased 11- x 7- x 11/2-inch baking dish; set aside.
 Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl.  Add s
 our cream, stirring with a fork until dry ingredients are moistened.
 Turn dough out onto a lightly floured surface; knead 3 or 4 times.  Press dough
  to 1/4-inch thickness.  Cut with a 21/2-inch biscuit cutter.  Arrange biscuits
  over pie.
 Bake at 400 degrees for 15 to 20 minutes or until golden.
 Serve immediately.
 Naomi Bawell
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/10/98
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