Name: Dilled Chicken Pot Pie
Ingredients: 3 tb Butter; 1/2 c Finely diced celery; 1/2 c Finely diced onion; 1 sm Bay leaf; 3 tb Flour; 1 1/2 c Chicken stock; 1 1/2 c Milk or cream; 1 ds Tabasco (or more, to taste); Salt; Freshly ground black pepper; 2 c Cooked chicken (shredded or diced); 3/4 lb Diced cooked potatoes; 1/2 lb Diced cooked carrots; 6 oz Green peas; cooked OR- green beans cut into 1-inch pieces; 1/2 c Chopped dill; 1 c Sifted all-purpose flour; 1 1/2 ts Baking powder; 1/4 ts Salt; 3 tb Butter or veg. shortening (or a combination), cold; 1/2 c Milk; 3 tb Chopped dill

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Poultry, Main dish, Seasonings	6	Servings

INGREDIENTS

3	tb	Butter
1/2	c	Finely diced celery
1/2	c	Finely diced onion
1	sm	Bay leaf
3	tb	Flour
1 1/2	c	Chicken stock
1 1/2	c	Milk or cream
1	ds	Tabasco (or more, to taste)
		Salt
		Freshly ground black pepper
2	c	Cooked chicken (shredded or diced)
3/4	lb	Diced cooked potatoes
1/2	lb	Diced cooked carrots
6	oz	Green peas; cooked OR- green beans cut into 1-inch pieces
1/2	c	Chopped dill
1	c	Sifted all-purpose flour
1 1/2	ts	Baking powder
1/4	ts	Salt
3	tb	Butter or veg. shortening (or a combination), cold
1/2	c	Milk
3	tb	Chopped dill

INSTRUCTIONS

FILLING
BISCUITS
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 3-quart 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

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