Thanksgiving Pot Pie

This is a pot pie that I have been making for years...it's sort of my special dish, as I'm the only one in my family who ever makes it. The recipe came from my Aunt Patsy, (Bonny's mom) years ago when she mailed it to me for a family cookbook that I was making my mom's birthday. Although it's a little more work to make, I think this dish is worth it. The flavor is so good (I love the cloves in the broth!) and the biscuit recipe is one of the best I've ever made. This pot pie is definitely at the top of my list of comfort foods .
~Jessica


Aunt Patsy's Chicken Pot Pie

1 roasting chicken (4 lbs) or chicken breasts
4 c. water
1 rib celery
1 onion
2 tsp. salt
2 whole cloves

Bring to boil, simmer 2 hours. Remove meat from bones and place in 9 by 13 cassarole. Frozen mixed vegetables may be added at this point if desired. Strain and reserve broth.

Gravy:
1/4 c. chicken fat or butter
1/4 c. flour
2 1/2 c. chicken broth
2 egg yolks
1/2 c. half & half or milk
1/2 t. salt, 1/4 t. pepper

Melt butter, stir in flour until smooth. Gradually stir in broth, stir until thickened. Remove from heat. Beat yolks and milk, stir into broth mixture. Season with salt and pepper. Pour over chicken, and keep warm.

Biscuits:
2 c. flour
1 T. baking powder
1/2 t. salt
1/4 t. soda
1/2 c. butter
2/3 c. buttermilk

Mix dry ingredients. Cut in butter. Stir in buttermilk. Knead 4-5 times and roll 1/2 thick. Cut into 2" rounds or squares. Place on top of chicken and gravy. Bake at 425 degrees, 20 minutes, until biscuits are browned and chicken mixture is bubbly.

Traditionally I've always, always made heart-shaped biscuits on this dish, (my way of adding some love into it!) but this time I went with turkeys!