Skillet Chicken Pot Pie with Biscuit Crust
8 years ago
I had a chicken breast, I had a can of biscuits and I always have carrots and celery and onion in the house. A chicken pot pie seemed falls and I made it for dinner last night!
In my cast iron skillet, I sautéed 2 stalks celery, a half an onion chopped, and 2 carrots sliced in a bit of oil. Once done to my liking, I added flour and stirred and then chicken brother until it was thick. I added some cream, about 3/4 cup frozen peas, the shredded chicken and stored all together. I then cut the biscuits in fourths and put them on top of the chicken mixture, brushed them with egg wash and sprinkled chopped parsley on top. I baked it at 375 until the biscuits were brown. It was yummy! And we have at least half left over for another meal.
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8 years ago
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Chicken Pot Pie
Comments (16)I agree with Lars. Since I've made AnnT's Chicken Pot Pie I've never used any other recipe. So Good. Chicken Pot Pie With Herbed Crust ================================= Dough 1 ½ cups all purpose flour 2 Tablespoons chopped fresh thyme ½ teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces ¼ cup cold solid vegetable shortening cut into bits ¼ cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into ¾ inch cubes 1 Small leek cut into ½ inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 ½ inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper . Use any combination of vegetables. I have added fresh green beans cut into ½ inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal toside of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes. From Thibeault's Table...See Morejourney through chicken pot pie :o) (pic heavy)
Comments (20)Thanks everyone. I'm still eating it.... I would call this a success, but I did learn some things for next time. At least use onion powder if I don't have an onion, and be a little more generous with the salt. I'm adding both of those each serving now, and it really helps. I'm glad other people wondered what coarse meal looks like, that made me smile :o) Sewhappy, thanks for the suggestion.... Plastic wrap is not my friend, and I think for me at least using it in that manner would be harder than cleaning the worktop surface of the portable dishwasher. I scraped the dough off with a plastic pan scraper, and then just brushed the loose stuff into the trash... so much easier than trying to wash with a sponge and getting a gluey mess everywhere! Duane, I agree. I have made things before (think pumpkin stuffed ravioli) that were not worth the effort to cook them, nor the clean up process. When I make something big, it is because I want to, I never force myself to.... sometimes I am very glad I did, and other times, even halfway through the process, I mutter, "why oh why" or "never again!" I hate finishing a project and thinking "Man, I should have bought that, it would have tasted better and saved me all this work!" Annie, you like every food, don't you? :o)...See MoreChicken Pot Pie
Comments (12)Here is my favourite, great made with the or . I vary the veggies using sweet potato turnip, green beans and peas and omitting the carrots. No reason why you couldn't make a double crust. I like to make individual pies. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Pot Pie With Herbed Crust ================================= Pie can be topped with herbed crust or with Puff pastry Dough 1 1/2 cups all purpose flour 2 Tablespoons chopped fresh thyme 1/2 teaspoon salt 4 Tablespoons cold butter, cut into 1 inch pieces 1/4 cup cold solid vegetable shortening cut into bits 1/4 cup ice water Chicken filling 4 Large chicken breasts 5 Cups chicken broth 2 Teaspoons black peppercorns 2 bay leaves 4 springs fresh thyme 3 Large garlic cloves 2 Small carrots cut into 3/4 inch cubes 1 Small leek cut into 1/2 inch thick pieces (about 2 cups) 1 Large sweet potato 1 or 2 stalks of celery 2 or three large baking potatoes cut into 1 1/2 inch pieces 1 Cup frozen peas Sauce 4 Tablespoons butter 5 Tablespoons all purpose flour 1 Cup heavy cream 2 Tablespoons chopped fresh thyme salt and pepper . Use any combination of vegetables. I have added fresh green beans cut into 1/2 inch pieces. Cook the chicken in a soup pot with the broth, peppercorns, bay leaves, thyme and garlic. Bring to a boil over high head. Reduce the heat to low and simmer very gently until the chicken is cooked. Remove the chicken from the pot and let cool. Remove meat from bones. Strain broth to remove peppercorns and herbs. Bring strained broth to a boil and add leeks, celery and carrot. Cook a couple of minutes and then add sweet potatoes and regular potatoes. Remove vegetables from broth to a bowl with the chicken and set aside. Make sauce, by melting butter in a saucepan over low heat. Add flour and then cooking stirring frequently with a whisk, until the mixture develops a nutty smell, about 2 minutes. Slowly add half the broth to the roux, whisking constantly until the sauce thickens. Add the rest of the broth along with the cream and chopped thyme. Increase the heat to moderate and allow the sauce to simmer, stirring occasionally, until it is well steeped with the flavour of thyme. Remove the pan from the head. Add the vegetables and chicken to the sauce. Add frozen peas. Season with salt and pepper. Spoon filling into the pan. Cover with pastry, trucking in edge to seal to side of pan. Reroll the dough trimmings and cut out several leaf shapes to decorate. Make small incisions in the crust to allow steam to escape. Bake in a 375 degree oven until crust in golden brown, for about 50 minutes....See MoreLOOKING for: Wine Sauce for Chicken Pot Pie
Comments (2)I make a creamy sauce for chicken pot pie with sherry....but I guess white wine would be good too. I would sautee some onions and mushrooms and celery in a little butter, when they are soft add about 1/2 to 2/3 cups of dry white wine and simmer until reduced by half. Add a cup of chicken broth and a cup of cream, heat slowly and add cooked carrot buttons, frozen un cooked peas and what ever other veggies you like along with chicken diced. Put into a casserole, and top with the crust of your choice ( I use biscuit crust, sprinkled with parsley and grated parmesan cheese. Linda C...See More
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