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Special Chicken Potpie

Marcy Schewe of Danube, Minnesota relates, "This potpie topped with homemade biscuits is oh-so-comforting. It's a real family favorite."
  • Total Time
    Prep: 1 hour Bake: 20 min.
  • Makes
    6-8 servings


  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), quartered
  • 4 cups water
  • 3 medium carrots, halved widthwise
  • 2 medium onions
  • 4 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1/2 pound fresh mushrooms, quartered
  • 2 celery ribs, halved widthwise
  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons shortening
  • 1/2 cup milk


  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender.
  • Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.)
  • Melt butter in a large saucepan; stir in flour until smooth. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the poultry seasoning, salt, pepper, peas and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm.
  • For biscuits, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. On a floured surface, roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place biscuits over chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.

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