Chicken Pot Pie

Last year when we were visiting my sister, she made this pot pie dish from this cook book she has. Since then I've been checking the book out from our local library, trying a few recipes then having to return it and check it out again to try more recipes. I made the pot pie recipe for the first time a couple of weeks ago and it was just as delicious as the first time I tried it, only I didn't have enough people to eat it (Armando was still on his juice cleanse and it's got too many things I'm not giving to Ezra yet). Esperanza and I ate on it for a few days then kinda forgot about it and the rest went bad. Next time, I'll either invite people over or half the recipe. The cook book has a ton of other amazing recipes with local ingredients specific to the NW and for each season.

Chicken Pot Pie

Ingredients:

3 Tbsp Butter

1/2 cup diced celery

1/2 cup diced onion

1 small bay leaf

3 Tbsp Flour

1 1/2 cups chicken stock

1 1/2 cups milk

Dash or two of Tabasco and Worcestershire Sauce

Salk and pepper to taste

1 to 2 cups shredded or diced cooked chicken

3/4 pound potatoes, diced and cooked

2 or 3 carrots, diced and cooked

4-6 ounces frozen peas or edamame

1/2 cup chopped parsley

Directions:

1. In a large saucepan, melt the butter over low heat. Add the celery, onion, and bay leaf. Cover and cook until the vegetables are soft. Sprinkle the flour over the vegetables. Stir well and cook 5 minutes.

2. Stir in the stock and milk. Cook, stirring occasionally, until the sauce thickens, about 15 minutes.

3. Remove the bay leaf, add the Tobasco, Worcestershire, and season with salt and pepper. Stir in the chicken, potatoes, peas and parsley. Keep warm while you make the Biscuit Dough

Biscuit Dough

Ingredients

1 cup white flour (or half whole wheat)

1 1/2 tsp baking powder

1/4 tsp salt

3 Tbsp cold butter

1/2 cup milk

3 Tbsp chopped dill

Directions

Preheat the oven to 425. Sift the flour, baking powder and salt together into a bowl. Cut in the butter using a knife or pastry blender. work until the chunks are the size of peas. Add the milk and dill and stir for a minute or until the dough leaves the sides of the bowl. It will be sticky.

Putting It All Together

Transfer the filling to a 3-quart oven proof casserole. Drop the dough over the filling with a large spoon, spacing it evenly to make about 6 biscuits. Bake for 20-25 minutes, until the biscuits are lightly browned and the pie is bubbling. Serve hot.