Recipe - Down-Home Chicken And Biscuits

BISCUITS
1 cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
2 tablespoon Vegetable shortening
One half cup Buttermilk
1 cn (13 Three fourths or 14 One half oz.)
chicken broth; defatted,*
plus enough water to equal
3 cups
1 pound Boneless; skinless chicken
breast
1 cup Thick cut or sliced up carrots
2 cup Diced yellow squash; cut
into 1inch pieces
1 cup Trimmed; halved green beans
One half cup Chopped green onions
3 tablespoon Cornstarch
1 cup Skim milk; divided
One half teaspoon Dill
One half teaspoon Salt
1/8 teaspoon Freshly ground pepper
1 pn Thyme
1 cup Frozen peas

FROM LHJ ONLINE http://www.lhj.com A cornucopia of vegetables, this chicken
potpie with a biscuit topping gets lots of flavor from just a little meat.

Prep time: 30 minutes Baking time: 12 to 15 minutes Degree of difficulty:
Easy

1. Make Biscuits: Heat oven to 425°F. Lightly coat cookie sheet with
vegetable cooking spray. Combine flour, baking powder, baking soda and salt
in large bowl. With pastry blender or 2 knives, cut in shortening until
mixture resembles coarse crumbs. Stir in buttermilk just until dough holds
together. Drop by tablespoons onto prepared cookie sheet. Bake 12 to 15
minutes, until golden. Makes 1 dozen.

2. Bring broth and water mixture to boil in large saucepan over medium
heat. Add chicken; cover and simmer 10 minutes. With slotted spoon,
transfer chicken to plate. Add carrots to saucepan and cook 7 minutes. Add
squash, green beans and green onions; cook 2 minutes more. With slotted
spoon, transfer vegetables to plate.

3. Heat broth over mediumlow heat 1 minute. Stir cornstarch into One fourth cup
milk until smooth. Whisk into broth along with remaining milk, dill,

salt, pepper and thyme. Bring to boil, reduce heat and simmer 2 minutes.

Cut chicken into bitesize pieces. Stir chicken, peas and cooked vegetables
into sauce; cook until heated through. Transfer to warm shallow 2quart
casserole. Top with biscuits and serve immediately. Makes 6 servings.

* To defat chicken broth: Freeze broth 30 minutes until fat solidifies on
surface. Remove fat with slotted spoon.

PER SERVING: Calories 290, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol
46 mg, Sodium 848 mg, Carbohydrates 32 g, Protein 24 g.

(C) Copyright 1998, Meredith Corporation, All Rights Reserved.

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998