I have a few mainstay recipes that I make frequently and I’ve mastered. I prefer more Southern food, like Gumbo which I’ll write about, and one of my favorites, Chicken pot pie.
I forget why I originally chose this recipe to master. But I’ve been making it for years and it’s gotten better every time. Originally I made it in pie form with the pie crust. While that’s great, I liked how biscuits tasted and sopped up the sauce a lot more. I also used to make my own biscuits but found the Pillsbury canned biscuits to be just as tasty and a lot easier to deal with. I normally cover the entire top with the biscuits but I used this image to illustrate the topping and the filling.
You can make the filling ahead of time, but remember to re-heat it on top of the stove before topping it. Mushrooms can be sauteed along with the celery and carrots, and blanched pearl onion can stand in for the onion.
|Author: James R. Kirkley, IV
Chicken Pot Pie
8 Pillsbury Grands buttermilk biscuits
1 1/2 pounds, boneless, skinless chicken breasts
2 cups, chicken broth
1 1/2 tablespoons, extra virgin olive oil
1 medium, onion – peeled and chopped fine
3 medium, carrots – peeled and cut crosswise 1/4 inch thick
2 small, stalks celery – cut crosswise 1/4 inch thick
salt and pepper
4 tablespoons, flour
2 tablespoons, butter
1 1/2 cups, milk
1/2 teaspoon, dried thyme
3 tablespoons, dry sherry
3/4 cup, frozen green peas – thawed
3 tablespoons, fresh parsley leaves – minced
- Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer; simmer until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
- Increase the heat to medium-high; heat the oil in the now-empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season to taste with salt and pepper. While the vegetables are sauteing, shred the meat into bite-sized pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.
- Heat the butter over medium heat in the empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the chicken broth, milk, any accumulated chicken juices, and thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in the sherry.
- Pour the sauce over the chicken mixture; stir to combine. Stir in the peas and parsley. Adjust the seasoning. (Can be covered and refrigerated overnight; reheat on stove top before topping with the biscuits.) Pour the mixture into a 9 by 13-inch pan or shallow baking dish of similar size, 8 12-ounce ovenproof dishes. Top with biscuits, bake until the biscuits are golden brown and filling bubbly, 30 minutes for the large pie and 20 to 25 minutes for smaller pies.
- Serve hot.