chicken pot pie

2 ratings

prep time:: 20 min
total time:: 90 min

Makes 8-10 servings

Alex Irvine

First the creamed chicken or turkey, then the pot pie.

ingredients

For creamed chicken or turkey:
3 1/2 lbs chicken parts, or 1 1/2 lbs boneless skinless chicken breast or turkey breast cutlets or tenders
1 3/4 to 2 cups chicken stock
4 Tbs (1/2 stick) unsalted butter
1/3 cup all purpose flour (for a creamed dish) or 1/2 cup (for a pot pie or casserole
1 1/2 cups whole milk, half&half, or light cream
2-3 Tbs sherry (optional)
several drops lemon juice, salt and ground white or black pepper
2-3 pinches freshly grated nutmeg
For Pot Pie:
2 Tbs Butter
1 medium onion, chopped
3 medium carrots, peeled sliced 1/4 inch
2 small celery stalks, sliced 1/4 inch thick
3/4 cup frozen peas, thawed
3 Tbs minced fresh parsley
2 Tbs beaten egg (1/2 large)

directions

1
Creamed Chicken:
2
Place the chicken in a dutch oven and add chicken stock and just enough water to cover the pieces. Chicken parts may need as much as 3 cups and boneless skinless pieces may not need any. Bring to simmer over high heat, then reduce to simmer so the poaching liquid barely bubbles. Partially cover and cook until the meat releases clear juices when pierced with a fork, 25-30 minutes for chicken parts, 8-12 minutes for boneless, skinless breasts. Remove the meat from the stock and let stand until cool enough to handle. If using chicken parts, remove and discard skin and bones. Shred or cut the meat into bite-sized pieces. Skim the fat from the stock with a spoon.
3
Melt butter in a large saucepan over medium-low heat, and whisk in flour until smooth. Cook, whisking constantly for one minute. Remove the pan from the heat. Add 2 cups of the chicken stock and whisk until smooth. Whisk in cream (or half&half etc.)
4
Increase the heat to medium and bring the mixture just to a simmer, whisking constantly. Remove the pan from the heat, scrape the inside of the pan with a wooden spoon and whisk vigorously to break up any lumps. Return the pan to heat and, whisking, bring to a simmer and cook for one minute. Stir in the cooked poultry along with sherry and cook for 1 minute more. Remove from heat and season with salt & pepper, lemon juice and nutmeg.
5
Pot Pie:
6
This pot pie has a top crust only which may be either biscuits or pie pastry. Sautéing the vegetables separately instead of cooking them with the chicken ensures that they will retain their texture and color.
7
Prepare (using 1/2 cup flour) creamed chicken. Prepare the dough for Biscuits (see biscuits in breads and brunch)
8
Position a rack in the upper third of the oven. Preheat the oven to 400°. Butter a 13x9 inch baking pan or other shallow baking dish.
9
Heat butter in a large skillet over medium-high heat until the foam begins to subside. Add onion, carrots, celery and cook, stirring often, until barely tender, about 5 minutes.
10
Stir the veggies into the creamed chicken along with the peas and parsley.
11
Pour the chicken mixture into the prepared pan. Cut the dough into biscuits and arrange on top of the chicken, overlapping the biscuits if necessary. For a golden glaze, brush the top with egg.
12
Bake until chicken is bubbly and the topping is nicely browned, 25-35 minutes.