Mother Earth Living

A Cook's Notes on Dill: Dilled Chicken Pot Pie

By Carolyn Dille
August/September 1993
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Serves 4 to 6

This is a perfect way to use leftover roasted or poached chicken and vegetables, or you may make it from scratch. Turkey substitutes nicely for the chicken. Try this dish with different vegetables: artichoke hearts or ­asparagus make a deluxe filling, and mushrooms are a good addition.


• 3 tablespoons butter
• 1/2 cup finely diced celery
• 1/2 cup finely diced onion
• 1 small bay leaf
• 3 tablespoons flour
• 1 1/2 cups chicken stock
• 1 1/2 cups milk or cream
• Dash or two of Tabasco sauce
• Salt and freshly ground black pepper to taste
• 1 1/2 to 2 cups shredded or diced cooked chicken meat
• 3/4 pound diced cooked potatoes
• 1/2 pound diced cooked carrots
• 4 to 6 ounces cooked green peas, or use green beans cut in 1-inch pieces
• 1/2 cup chopped dill

Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft.

Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.

Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper.

Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the ­biscuit dough.


• 1 cup sifted all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter or vegetable shortening, or a combination
• 1/2 cup milk
• 3 tablespoons chopped dill

Preheat the oven to 425°F.

Sift the flour, baking powder, and salt together into a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl.

Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing it evenly, to make six biscuits.

Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot.

For more recipes from A Cook's Notes on Dill, click here.

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