Ingredients:
1 (3 -3 1/2 lb) whole chickens
1 bay leaves
1/4 teaspoon thyme
1 tablespoon butter or 1 tablespoon olive oil, for pan frying
1/2 yellow onions, peeled and chopped
3 stalks celery, chopped
3 carrots, sliced
2 tablespoons chopped parsley ( fresh if you can)
2 cups chicken soup base (or make broth from the bones as directed below) or 2 cups canned chicken broth ( or make broth from the bones as directed below)
4 tablespoons butter, with
4 tablespoons flour, cooked together to form a roux
1/2 lb mushrooms, sliced and lightly sauteed in
butter or olive oil
1/2 cup frozen peas
2 hard-boiled eggs, sliced
biscuit dough
Directions:
Place the chicken in 2 quart saucepan and add enough water to barely cover.
Bring to boil and then turn down the heat to simmer.
Cover and simmer for 1/2 hour.
Allow the chicken to cool in the liquid.
Take the chicken from the pot, reserving the liquid, and remove the skin and bones.
Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish).
Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth.
Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock.
Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas.
Season with salt and pepper and place in a deep 2 quart baking dish.
Top the mixture with the hard boiled egg slices.
Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4″ think, unbaked.
Bake in pre-heated 425F oven approximately 20 minutes, or until the top is high and lightly browned.
*I like to use recipe#109276 for the topper. They do not rise too much and it’s perfect amount for a 2 quart casserole dish.
Servings: 6
Time preparation: 120 min.
Time total: 140 min.