Paul Schaefer's Pot Pie




INGREDIENTS

3 cups cooked chicken or turkey
2 tablespoons chopped parsley
1 yellow onion, chopped
1/4 teaspoon thyme
3 celery ribs, sliced
4 cups chicken broth
4 carrots, sliced
8 tablespoons each butter and flour
1/2 pound mushrooms, thickly sliced cooked into a roux


INSTRUCTIONS

In a skillet, sauté the onion, celery and carrots in butter or olive
oil. Transfer to 5 quart
pot. Lightly sauté mushrooms in butter or olive oil; transfer to
pot. Add the chicken
broth, parsley and thyme to pot; bring to a low boil.

While the mixture is heating prepare the roux. To make the roux, melt
butter in a small skillet; add the flour several tablespoons at a time
while stirring. When well blended, add the roux to the pot. Stir in
well to thicken mixture.

Salt, if you want, and a lot of pepper. Add the chicken or turkey and
blend. Keep this on very low heat while preparing the biscuit
topping.

When the biscuit topping is ready, transfer the mixture to a 3 quart
souffle dish. Put the biscuit topping over the mixture and bake for
20 minutes at 425 or until the top is high and lightly browned.
(Start to watch after 15 minutes; there is no consistency to exactly
how long this takes to bake.)

BISCUIT TOPPING

Method 1. This is the easiest. Use Bisquick. Follow the directions
for rolled biscuits.
Roll or pat this into a circle as big as your souffle dish and about
1/4 inch high.

Method 2. Harriet’s Southern Biscuits from the Frugal Gourmet Cooks
American. This is good; try it.

1 1/2 cups plus 3 tablespoons flour
3/4 teaspoons salt
1 1/2 teaspoons baking powder
3 tablespoons Crisco
3/8 teaspoons baking soda
3/4 cup buttermilk

Mix the dry ingredients in a bowl. With a fork, blend in the Crisco
until the mixture is course and grainy. Stir in the buttermilk; do
not over mix. Put on a floured board and knead a few times. Pat into
a circle as big as your soufflé dish and about 1/4 inch high.

Have A Good Week Everyone,
Sean Surlow