Recipe - Dilled Chicken Pot Pie

FILLING
3 tablespoon Butter
One half cup Finely minced celery
One half cup Finely minced onion
1 small Bay leaf
3 tablespoon Flour
1 One half cup Chicken stock
1 One half cup Milk or cream
1 ds Tabasco (or more, to taste)
Salt
Freshly ground black pepper
2 cup Cooked chicken
(shredded or minced )
Three fourths pound Diced cooked potatoes
One half pound Diced cooked carrots
6 ounce Green peas; cooked
OR green beans
cut into 1inch pieces
One half cup Chopped dill

BISCUITS
1 cup Sifted allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
3 tablespoon Butter or veg. shortening
(or a combination), cold
One half cup Milk
3 tablespoon 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 3quart 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.

* Source: The Herb Companion, August/September 1993 * Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini