Chicken Pot Pie

I’m not going to lie to you – this isn’t a get-home-from-work-and-throw-something-together kind of recipe.

BUT it’s totally worth it. I mean, it’s the perfect meal to make ahead for company, or for several meals during the week. I spent last Sunday afternoon doing this, and then we were set for the next three nights (for two of us)! If you have a bigger family, I’m willing to bet this will get you a solid two nights worth of dinner. And, it’s kid friendly for sure.

I recommend starting with cooking the chicken in the oven. While it’s in there, chop the onion, carrots and potatoes. Boil the potatoes until they are barely soft (a fork can pierce them). Blanch the carrots – throw them in boiling water for 1-2 minutes so they barely soften. And bake the biscuit dough. You’re through the woods once these steps are done – the rest is just putting it all together.

Chicken Pot Pie - Veggies

As I type this, it happens to be 2 degrees outside. So, there’s never been a more timely recipe! This will warm the house while cooking (plus make it smell amazing) and warm your belly!

Enjoy! And please share any modifications/additions you make.

Chicken Pot Pie

Chicken Pot Pie

Adapted from Barefoot Contessa

Makes 8 servings

Ingredients

•3 split chicken breasts, bone in, skin on

•3 tablespoons olive oil

•Salt and ground black pepper

•5 cups chicken stock

•2 chicken bouillon cubes

•12 tablespoons (1 1/2 sticks) unsalted butter

•1 cup chopped yellow onion (a little less than 1 onion)

•3/4 cup flour

•1/4 cup heavy cream

•2 cups medium-diced carrots (4 carrots), blanched for 2 minutes

•1 10-ounce package frozen peas (2 cups)

•4 Yukon gold potatoes, boiled until barely soft

For the biscuits:

•2 cups flour

•1 tablespoon baking powder

•1 teaspoon kosher salt

•1 teaspoon sugar

•1/4 pound (1 stick) cold unsalted butter, diced

•3/4 cup half-and-half

•1/2 cup chopped fresh parsley

•1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Shred/cube the chicken into small pieces.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 minutes or so, until translucent. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the chicken, carrots, peas, and potatoes. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

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