Biscuit Topped Chicken Pie's picture

Sep. 14, 2011


Chickens 2
Chicken breasts 4
Water 3 Cup (48 tbs)
Celery stalk with leaves 4
Onion 1
Peppercorns 3 (A Few)
Onion 1 Cup (16 tbs) , chopped
All purpose flour 1 Cup (16 tbs)
Chicken stock 6 Cup (96 tbs)
Salt To Taste
Black pepper 1/4 Teaspoon
Celery salt 1/8 Teaspoon
Thyme 1/8 Teaspoon
Marjoram 1/8 Teaspoon
Savory 1/8 Teaspoon
Pimento 2 Tablespoon , chopped
Eggs 4 , hard boiled
Frozen green peas 10 Ounce (1 Package)
Flaky biscuits 4 Ounce
Parsley 2 Tablespoon , chopped



1. In a deep pot, steam the chicken with two cups of water, celery, onion, peppercorns and salt till it turns tender; remove chicken, cool and remove the meat from the bones


2. In the pot, add the chicken bones and skin along with enough water to bring up to a quart and a half, simmer for an hour with lid, strain and chill

3. Remove the fat that rises and melt it in a skillet, about half a cup of it; saute onions till golden, mix flour into it and add about six cups of chicken stock as well

4. Season with salt, celery salt and pepper and other optional seasonings and heat till thickened; add chopped pimento and diced hard-boiled eggs

5. Cut chicken into serving sized bits and place at the bottom of a 13"X9"X2" Baking dish, sprinkle uncooked peas and pour the sauce over it, making sure it reaches the bottom of the pan

6. Cover the dish with aluminum foil and bake at 375°F for an hour; uncover, arrange uncooked biscuits all over the surface and bake at 425°F for twenty minutes


7. Serve as appropriate

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 6658Calories from Fat 3036

 % Daily Value*

Total Fat 337 g518.5%

Saturated Fat 95 g475%

Trans Fat 0 g


Sodium 5867 mg244.46%

Total Carbohydrates 274 g91.3%

Dietary Fiber 29 g116%

Sugars 62 g

Protein 597 g1194%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet