Can you stand one more of my comfort foods for a cold January Evening? Chicken Pot Pie with Biscuits. Ingredients: 3 boneless skinless chicken breasts Chicken Broth Two White Potatoes One Spanish (yellow) Onion Two or three Carrots Three stalks of Celery One small can of Peas One small can of Corn Salt/Pepper Butter and Vegetable Oil Flour 1/2 and 1/2 Can of Cream of Chicken soup Bells Seasoning Dry Sherry Biscuit recipe below Preparation: Poach the chicken breasts in Chicken Broth, then cool and shred. Melt 1/2 stick of butter and some oil in a Heavy Dutch Oven. Peal and cut up the Potatoes/Onion/Carrots into medium sized pieces (so they dont turn to mush). Sauté in the butter/oil until slightly softer (roughly 20 minutes). Add salt and pepper to taste (but not too much) Drain and add in the peas and corn. Add the shredded chicken In a sauce pan melt 4 Tablespoons of Butter (1/2 a stick) over low heat when it starts to foam whisk in 4 Tablespoons of flour (slowly) when it starts to really thicken slowly add 1/2 and 1/2 until it becomes smooth also add some chicken broth (the amount of each really depends on how it looks) Add the can of Cream of Chicken soup and sprinkle in some Bells Seasoning...not too much a little goes a long way. Pour mixture over veg/chicken. Add about 1/4 Cup of dry Sherry and stir Put in a 350 degree oven uncovered for 1/2 hour or more Prepare the biscuits (topping) and crumble on top cook 10 minutes then cover and cook for another 10. Biscuit (topping) recipe: 2 Cups (10 ounces) all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 6 Tablespoons unsalted butter, cut into 1/2 inch pieces and chilled. One ounce Parmesan cheese, finely grated, about 1/2 Cup. 3/4 Cup plus 2 Tablespoons Heavy Cream. Preparation: Combine flour, baking powder, salt, pepper, and cayenne pepper into large bowl. Sprinkle butter pieces over top. Using fingers, rub butter into flour mixture until it resembles a coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces, 1/2 to 3/4 inch wide onto top of pot pie. Bake as directed above.
Posted on: Sat, 18 Jan 2014 03:25:50 +0000
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