This is round two of the blogging recipe swap for me. You can learn all about the recipe swap at Burwell General Store. This months recipe is Grandma’s Chicken Pie with drop biscuits. I wanted to stay pretty true to this recipe because I’ve never made a dish like this. In the end I was too scared to add the drop biscuits to the top of the soup because I was worried they wouldn’t turn out well. I should have probably experimented with this but I just didn’t have the time or patience.
I complimented the soup with goat cheese biscuits which I’ve made before for a pumpkin soup recipe. This was a delicious recipe I’d make again. My guests were very pleased with the results and I was thankful they helped me prep the meal.
Adapted from Gourmet
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 servings
4 cups chicken broth
2 carrots, chopped
1 parsnip, chopped
1 cup frozen peas
2 pounds cooked chicken, cubed
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter
4 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
In a large pot bring the broth to a boil, add the chicken and cook for about 20 minutes. Once chicken is cooked, remove and cut into cubes. At this time you can add the carrots and parsnips and simmer the vegetables, uncovered, for 10 to 15 minutes. Add the chicken back in with the peas after 5 to 10 minutes. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 1 cup of the broth in a stream, whisking and bring the mixture to a boil. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Cook for 15 minutes and serve with biscuits.