Chicken Pot Pie
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Fills an ovenproof pan 13" x 9" or equivalent volume of individual ovenproof ramekins.
Base filling:
4 Tbls. butter
1 small yellow onion
2 medium carrot, julliened
1 large or 2 small stalks of celery
6 TBS. flour
2 medium potatoes, peeled and diced
2 - 14 ounce cans of Best quality chicken broth (Homemade is great)
2 TBS. Dry white wine
2 TBS. heavy cream
½ teas. Dry thyme
salt and freshly ground pepper to taste
3 cups cooked, boned chicken cut roughly into bite sized pieces (Approx. one medium side fryer-roaster. Roast or Poach chicken. Use canned chicken in a pinch or substitute leftover turkey)
1 cup frozen baby peas
Sauté vegetables lightly in butter until onions are translucent and carrots are just tender. 9 10-15 min). Stir flour into cooked vegetables and stir carefully for a couple of minutes. Remove from heat and stir in almost all the chicken broth. (Save ¼ cup or so to adjust thickness after sauce cooks) Return to medium heat and stir until sauce boils and thickens. Add wine and cream and reserved chicken broth as necessary to desired consistency. ( pea soupish!) Add a small amount of cornstarch dissolved in a little liquid if sauce is too thin!
Meanwhile drop potatoes into boiling, salted water and cook until just barely tender. They will continue cooking. Add potatoes, chicken and peas to sauce. Taste carefully for seasoning. Return to boiling point and pour into baking dish (es).
May be made ahead to this point. Cool, cover tightly and refrigerate. Bring to boiling point in oven before topping with biscuits.
When ready to bake, preheat oven to 425 degrees. Top hot mixture with biscuit triangles, stars, or rounds. (Animal shapes are fun for kids! ) using your favorite baking Powder biscuit recipe or this easy and delicious CREAM BISCUIT from Marion Cunningham's, Fannie Farmer Cookbook.
Bake 20-25 minutes. Sauce should be bubbling and biscuits golden brown.
Serves 6-8.
Cream Biscuits
2 cups all-purpose flour
1 teas. Salt
1Tbls. baking powder
2 teas sugar
1 ½ cups heavy cream
6 tBls. butter, melted.
Combine flour, salt, sugar and baking powder in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add 1 cup of the cream to the mixture, stirring constantly. Gather the dough together. When it holds together and feels tender it is ready to knead. If it seems shaggy and pieces are falling away, add additional cream. Place dough on a lightly floured board and knead very gently for 30 seconds or until it hold together nicely. Pat the dough into a rectangle and cut into triangles. Dip each triangle into the melted butter and place on top of chicken mixture. Biscuits should almost cover the top of the casserole. ( If you wish to cut fancy shapes, best to make extra dough as you will have some waste. Roll dough lightly to about 1 ½ inch thickness and use a well floured deep cookie cutter)
Bake as above.
