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)
This is an oldie and a goodie. The biscuit topping puffs up and provides
you with a whole meal in a wonderful form. Yes, if you don’t want to make
your own biscuit dough you can use good old Bisquick.
Place the chicken in a 2-quart saucepan and add enough water to barely
cover. Bring to a boil and then turn down the heat to a simmer. Cover and
simmer for 1/2 hour. Allow the chicken to cool in the liquid. Take the
chicken from the pot, reserving the liquid, and remove the skin and bones.
Cut the meat into 1/2-inch cubes, cover, and set aside. You can do this the
day before if you wish.
Place the bones in the cooking liquid and add the dry herbs. Cover and
simmer for 1 hour. This will provide you with the cooking broth.
Heat a frying pan and add a bit of butter or oil. Saut the onion,
celery, and carrots until they just begin to brown.
Place the vegetables in a saucepan, along with the parsley, and add 2
cups of chicken stock. Prepare the roux and bring the vegetables and stock
to a simmer. Thicken with the roux. Blend the sauce with the chicken meat
and sauted mushrooms. Season with salt and pepper and place in a deep
baking dish. A 2-quart souffl dish should do nicely. Top the mixture with
the hard-boiled egg slices.
Roll out enough biscuit dough to make a lid for the pie that is 1/4-inch
thick, unbaked.
Bake at 425 for 20 minutes, or until the top is high and lightly
browned.
From The Frugal
Yields
5 Servings