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Chicken Potpie I

Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

  •    1  stewing chicken

  •    2  pints water

  •    2  small onions

  •    1  teaspoon salt

  • 1/4  teaspoon pepper

  •    2  cups salted water

  •    1  chicken giblets

  •    4  Tablespoons all-purpose flour

  •    4  Tablespoons butter

  • 1/2  cup diced celery

  •    2  Tablespoons parsley, chopped

  •    1  onion, minced

  • Biscuit dough

    • 1-1/2  cups all-purpose flour, sifted

    • 1-1/2  teaspoons baking powder

    •    1/8  teaspoon salt

    •       1  Tablespoon butter, softened

    •    1/4  cup milk

Directions:

Preheat oven to 450� F.

  1. Wash the chicken, cut up and place in water in stockpot at moderate heat. 

  2. Add the onions and cook for 2 hours and 30 minutes. 

  3. Season and remove chicken from the broth. 

  4. Remove the meat from the bones. 

  5. In the salted water, cook the giblets until tender, drain, and mince.

  6. In a frying pan, brown the flour in the butter. 

  7. Thin with the 1-cup chicken broth. 

  8. Add the celery and parsley. 

  9. Add the onion, giblets, 1-cup chicken broth, and cook for 3 minutes.

  10. Butter a baking dish, line with the chicken, pour the sauce over all, and drop tablespoonfuls of biscuit dough on top, not too close together to make the crust.

  11. To make the biscuits, sift the flour, baking powder and salt 3 times. 

  12. Cut the butter into the flour, mix, and stir in the milk. 

  13. Roll out lightly on floured board, cut in square shapes. 

  14. Bake the potpie for 15 minutes or until biscuit crust has browned.

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