The best delicious Dilled Chicken Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dilled Chicken Pot Pie recipe today!
Hello my friends, this Dilled Chicken Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Dilled Chicken Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Dilled Chicken Pot Pie.
What Makes This Dilled Chicken Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dilled Chicken Pot Pie.
Ready to make this Dilled Chicken Pot Pie Recipe? Let’s do it!
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FILLING
3 tb Butter
1/2 c Finely diced celery
1/2 c Finely diced onion
1 sm Bay leaf
3 tb Flour
1 1/2 c Chicken stock
1 1/2 c Milk or cream
1 ds Tabasco (or more, to taste)
Salt
Freshly ground black pepper
2 c Cooked chicken
— (shredded or diced)
3/4 lb Diced cooked potatoes
1/2 lb Diced cooked carrots
6 oz Green peas; cooked
-OR- green beans
— cut into 1-inch pieces
1/2 c Chopped dill
BISCUITS
1 c Sifted all-purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
3 tb Butter or veg. shortening
–(or a combination), cold
1/2 c Milk
3 tb Chopped dill
For Filling: Melt the butter over low heat in a large saucepan. Add
the celery, onion, and bay leaf, cover, and cook about 10 minutes, or
until the vegetables are soft.
Sprinkle the flour over the vegetables, stir well to incorporate,
then cook for about 5 minutes.
Stir in the chicken stock and the milk or cream. Cook the sauce over
low heat for 15 minutes, stirring occasionally. Remove the bay leaf
and add the Tabasco, salt, and pepper.
Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep
the filling warm while you make the biscuit dough.
Biscuits: Preheat the oven to 425 F.
Sift the flour, baking powder, and salt together in a bowl. Make a
well in the mixture and cut the fat into the dry ingredients. Add the
milk and dill and stir the mixture with a fork for about a minute, or
until the dough leaves the sides of the bowl.
Transfer the chicken and vegetable mixture to a 3-quart ovenproof
casserole. Drop the dough over the filling with a large spoon,
spacing evenly, to make six biscuits.
Bake for 20 to 25 minutes, or until the biscuits are lightly browned
and the pie is bubbling. Serve hot.
*
Yields
6 Servings
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