MAMA'S CHICKEN PIE

Grandma Lyn's Note:  This is not your usual chicken pie with vegetables. 
It has biscuits on top rather than a pastry crust. . .but this is the way my
mama made chicken pie, and it's still the best I ever ate.  She didn't
use an exact recipe, nor do I, but this is what you need:
 

3-4 boneless skinless chicken breast halves (it's cheaper to use a whole
chicken, but this is much quicker and easier, with no worry about bones)

About 4 cups (2 cans) Swanson's chicken broth
(wouldn't hurt to
have a third can on hand)

Pepper (the broth will provide enough salt)

Kitchen Bouquet
(if you don't have this, get some.  You can't make
good gravy without it.  Look near the Worcestershire sauce.)

Can of 10 refrigerated biscuits


Simmer chicken in broth to cover (about 1-1/2 cans should do it).  Cover and cook about 30 minutes
until tender.  Heat oven to 400 degrees.  Pour broth through strainer into another pot.  Stir a
couple tablespoons flour into the remaining cup of cold chicken broth and add to hot broth in pan.
Add a teaspoon Kitchen Bouquet, pepper to taste (canned broth is usually salty enough already)
and cook until slightly thickened.  Shread/pull chicken pieces and add to broth; pour into
casserole dish, keep hot.  Arrange biscuits on top (cut each piece in half if desired) and bake
about 20 minutes or until biscuits are done.  (Check to be sure center ones aren't still doughy.)

Serve this with a green or yellow vegetable (Brussels sprouts, carrots) and enjoy!

 

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