Preparation:
Place cubes of chicken or turkey in a 2 quart casserole dish or 10
inch deep dish pie plate. Set aside. In medium saucepan place broth,
bay leaf, onion, celery and carrots. Simmer until carrots are tender.
Using a slotted spoon lift vegetables to a cutting board. Save chicken
broth. Chop vegetables and add to chicken. Drain mushrooms and add.
To make filling, melt butter in same pan; stir in flour until smooth
(careful as it burns easily). Gradually stir in the chicken broth and
cream. Cook over medium heat until thick stirring constantly. Add
seasoning and pour into casserole over chicken and vegetables. Top with
crust.
BISCUIT DOUGH:
Mix flour, baking powder, sugar and salt in medium size bowl. Cut in
shortening with pastry blender or 2 knives. Stir in milk and blend with
a wooden spoon until soft dough forms. Turn onto a lightly floured
surface and roll to 1/2 inch thickness. Roll dough 1/2 inch wider than
top of casserole dish. Moisten rim of casserole dish with water and
place crust over filling pressing against rim to seal. Bake 16 to 18
minutes at 425 degrees until crust is golden brown.
flour celery butter baking powder vegetable sugar poultry nutmeg pepper
berries |
