- 3 3 1/2 pounds broiler-fryer -- cut up
2 quarts water
1 teaspoon salt
1 cup peeled -- cubed potato
1/2 cup scraped -- chopped carrot
1/2 cup cut fresh or frozen green beans -- cut into 1-inch -- pieces
1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup all-purpose flour
1/2 cup fresh or frozen whole kernel corn
1/2 cup fresh or frozen english peas or butter -- beans
1 tablespoon chopped fresh parsley
1/2 teaspoon rubbed sage
3/4 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream Combine first
3 ingredients in a large Dutch oven; bring to a boil. Reduce hea t, and simmer
45 minutes or until tender. Drain chicken, reserving
2 cups brot h. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook p otato and carrot in boiling water to cover
5 minutes. Add green beans; cook
3 minutes. Drain. Skin and bone chicken; cut chicken into bite-size pieces. Set aside. Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add
1/4 cup flour, stirring until smooth. Cook, sti rring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bub bly. Remove from heat. Stir in chicken, cooked vegetables, corn, and next
5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside. Combine
11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add s our cream, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead
3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 21/2-inch biscuit cutter. Arrange biscuits over pie. Bake at
400 degrees for 15 to 20 minutes or until golden. Serve immediately. Naomi Bawell
