MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sour Cream Chicken Pot Pie Categories: Chicken, Potatoes, Pies, Dairy Yield: 6 Servings 3 lb Broiler-fryer; cut up -into serving pieces 2 qt Water 1 ts Salt 1 c Potato; peeled & cubed 1/2 c Carrot; scraped & chopped 1/2 c Fresh green beans; cut -into 1" pieces 1/4 c Butter 1/2 c Onion; chopped 1/4 c All-purpose flour 1/2 c Fresh whole kernel corn 1/2 c Fresh English peas or -butter beans 1 tb Fresh parsley; chopped 1/2 ts Rubbed sage 3/4 ts Salt 1/4 ts Pepper 5 1/2 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 3/4 c Sour cream Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups broth. Skim fat from broth. Set chicken and broth aside to cool slightly. Cook potato 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, stirring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bubbly. Remove from heat. Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11 x 7 x 1-1/2" baking dish; set aside. Combine 1 1/2 cups flour, baking powder, and 1/4 ts salt in a bowl. Add sour 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" thickness. Cut with a 2-1/2" biscuit cutter. Arrange biscuits over pie. Bake at 400°F for 15 to 20 minutes or until golden. Serve immediately. Entered for you by: Bill Webster MMMMM