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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Thursday, March 06, 2008

A Simple Biscuit Crust for Pot Pie

I made chicken pot pie the other night, see:
and looked around the Internet for a crust to top it and found the following:

1 cup flour
2 teaspoons baking powder
1/2 teaspoon sage*
1/4 teaspoon salt
Mix these dry ingredients together and then cut in:
2 Tablespoons of butter
Then stir in:
1/3 cup of milk
Form into a ball. Roll out until a little less than a half inch thick. I found it covered a souffle bowl (even draped it over the sides). Put a hole in the center for the steam to escape. Brush with an egg wash. There were no baking directions so I baked it at 375' for 18-20 minutes.
Note: The first time I found that some of the dough was underbaked in parts so the next time I put a piece of foil on top with a hole in the center, sprayed it with Pam, and put the crust (also with center hole) on top of the foil.

*I didn't have any sage but used some "Herbs De Provence" (from Wegman's). It is a blend of: Tarragon, basil, savory, thyme, rosemary, fennel, and lavender. I also added some to the pot pie. Yummy!


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