Wednesday, February 17, 2010

Chicken Pot Pie

So I got the afternoon off from work one day this week and I decided that I would make something a little more work intensive than what I usually make. I found this recipe over on Rachel Ray's site and adapted it to my own use. Feel free to do her version or my version. It won't hurt my feelings.

Chicken Pot Pie with Biscuit Crust

4 bone-in, skin-on chicken breasts
3 small onions, 2 cut in half, 1 chopped, divided
2 bay leaves
2 tablespoons EVOO – Extra Virgin Olive Oil
2 heads of broccoli broken into florets
1/2 bag baby carrots, cut into quarters
1/2 pound green beans cut into one inch peices
Salt and ground black pepper
3 tablespoons butter
3 tablespoons flour
1/2 cup white wine
1 cup milk
1 cup chicken stock
3 tablespoons Dijon mustard
1 cup frozen peas
1 batch of biscuit dough (I made mine for bisquick but you could use the ones in the tube)

Make It
Place chicken, whole onion half and bay leaves in a large pot and cover with cold water. Place pot over medium-high heat and bring up to a simmer. Reduce heat to medium and simmer until chicken has cooked through, about 20 minutes. Remove chicken from pot and let cool. Reserve about 1 cup (a mugful) of the cooking liquid and then discard the remaining.

While chicken cools, place a large Dutch oven over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add chopped veggies to the pan, season with salt and pepper, and cover. Cook, stirring occasionally, until softened, 7-8 minutes. While the veggies are cooking, remove the chicken breast meat from the bones and shred.

When the veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once butter has melted, add the flour and cook for about a minute. Whisk in white wine, milk, chicken stock and reserved poaching liquid. Bring up to a simmer then add the Dijon, peas and shredded chicken. Bring back up to a simmer, season with salt and pepper, and cook until the sauce has thickened, 2-3 minutes. Make the biscuit dough while the sauce thickens.

Transfer to a casserole dish and cover with the biscuit dough, I flattened biscuit size pieces and then placed then on top of the mixture.

Bake the pot pie until the filling is bubbling and the crust is golden brown, about 30 minutes. Serve.

We loved this. I will be eating the leftovers all week.

No comments:

Post a Comment