Chicken Pie with Biscuit Topping
| Yield: | 5 Servings |
| Categories: | Poultry |
| 1 | Whole chicken; 3 to 3-1/2 lbs | |
| 1 | Bay leaf | |
| 1/4 | ts | Thyme |
| Butter or oil for pan-frying | ||
| 1/2 | Yellow onion; chopped | |
| 3 | Stalks celery; chopped | |
| 2 | Carrots; sliced | |
| 2 | tb | Chopped parsley |
| 2 | c | "Chicken Soup Stock" (see recipe) or canned chicken broth or make broth from bones as in this recipe. |
| 4 | tb | Each butter & flour; cooked to form a roux |
| 1/2 | lb | Mushrooms; sliced & lightly sauteed in butter or olive oil |
| Salt & pepper to taste | ||
| 2 | Hard boiled eggs; sliced | |
| 1 | Recipe "Harriet's Southern Biscuit Dough" (see recipe) |
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