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1 Broiler-fryer;
– 3 to 3-1/2-pound
– cut up into serving pieces
2 qt Water
1 ts Salt
1 c Peeled; cubed potato
1/2 c Scraped; chopped carrot
1/2 c Cut fresh or frozen green
– beans, cut into 1-inch
– pieces
1/4 c Butter or margarine
1/2 c Chopped onion
1/4 c All-purpose flour
1/2 c Fresh or frozen whole
– Kernel corn
1/2 c Fresh or frozen english
– peas or butter beans
1 tb Chopped fresh parsley
1/2 ts Rubbed sage
3/4 ts Salt
1/4 ts Pepper
5 1/2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3/4 c Sour cream
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce
heat, and simmer 45 minutes or until tender. Drain chicken, reserving 2
cups broth. Skim fat from broth. Set chicken and broth aside to cool
slightly.
Cook potato 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, stirring constantly, until mixture is light golden. Gradually
add reserved broth. Cook over medium heat, stirring constantly, until
mixture thickens and is bubbly. 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 sour 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 2-1/2-inch biscuit cutter. Arrange
biscuits over pie.
Bake at 400 degrees for 15 to 20 minutes or until golden. Serve
immediately.
Entered for you by: Bill Webster
Yields
6 Servings
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