Recipe - Chicken Pie With Biscuit Topping

1 Whole chicken; 3 to 31/2
lbs
1 Bay leaf
One fourth teaspoon Thyme
Butter or oil for panfrying
One half Yellow onion; chopped
3 Stalks celery; chopped
2 Carrots; cut or sliced up
2 tablespoon Chopped parsley
2 cup "Chicken Soup Stock" (see
recipe) or canned chicken
broth or make broth from
bones as in this recipe.
4 tablespoon Each butter & flour; cooked
to form a roux
One half pound Mushrooms; cut or sliced up & lightly
sauteed in butter or olive
oil
Salt & pepper to taste
2 Hard boiled eggs; cut or sliced up
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 2quart 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 One half 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 1/2inch 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 saut‚ed mushrooms. Season with salt and pepper and place in a deep
baking dish. A 2quart souffl‚ dish should do nicely. Top the mixture with
the hardboiled egg slices.

Roll out enough biscuit dough to make a lid for the pie that is 1/4inch
thick, unbaked.

Bake at 425ø for 20 minutes, or until the top is high and lightly
browned.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.