The comfort comes from the smells in the kitchen as well as the end result.
There’s just something about making things from scratch that transcends into warm, homey feelings. This is an excellent choice for dinner on a chilly winter night. Today is March 1, 2013, and it is pretty chilly everywhere in the U.S. – including my corner of the world in Florida. We’re facing temps in the 30s for the next few nights and a good old fashioned Chicken Pot Pie sounds wonderful. I like to do mine totally from scratch when time permits; but of course, you can quicken the process by using chicken from a ready-cooked rotisserie chicken from your local grocer and canned chicken broth (I prefer Swanson’s low sodium). Or make your own chicken or veggie stock in a crock pot when you have time and keep it in 1 – 2 cup portions in your freezer. You’ll find my method for stock in a previous post. Check it out here. But here’s my version of a Pot Pie that is sure to warm your heart and stomach and will fill your kitchen with aromas that are hard to beat.
Christine’s Chicken Pot Pie
1 whole chicken cut into quarters, trimmed of excess fat
2 cups water
1 – 2 tsps. Sea salt or to your taste
2 tbsp. fresh parsley
1 celery stalk with leaves, sliced
¼ tsp. fresh ground pepper
2 cups sliced carrots
10 oz. frozen peas
¼ cup butter
6 tbsps. Flour
1½ cups biscuit mix
½ cup sour cream
Sesame seeds (optional)
Add chicken, celery, parsley, carrots, salt and pepper to a large simmering pot. You may skin the chicken to reduce the fat content of the broth although a little fat gives more flavor to the broth and you’ll need some fat for the gravy. Add 2 cups water and bring to a boil; reduce heat, cover and simmer for 45 minutes. Add peas; simmer 10 minutes longer or until chicken is tender.
Remove chicken and allow to cool.
While chicken cools, skim excess fat from chicken broth/vegetable mixture, reserving two tablespoons of fat.
Melt butter with reserved chicken fat in a medium-sized saucepan, stir in flour (I like to use Wondra to achieve a smoother sauce); cook, stirring constantly until bubbly. Stir in chicken broth/vegetable mixture; continue cooking and stirring until gravy thickens and bubbles 1 minute.
When chickens are cool enough to handle, remove skin and pull meat from bones; cut into bite-size pieces and add to the gravy mixture; pour all into an 8 cup baking dish. I use an oval baking dish, but you can use any dish that is large enough: square, rectangular, round or oval.
Combine biscuit mix and sour cream in a small bowl, stirring until a stiff dough forms. Turn onto a lightly floured board and knead a few times or until pliable enough to roll out. Roll out dough to ¼ inch thickness and cut into 8 one-inch wide strips long enough to go across baking dish.
Place the strips across the baking dish to form a lattice crust, spacing evenly and attaching ends firmly to edges of the baking dish. You may flute the crust like you would do for a fruit pie, if desired.
Combine egg with 1 tbsp. water, stirring with a fork. Brush the crust with egg mixture. Sprinkle with sesame seeds if desired.
Bake at 400 degrees for 30 minutes or until chicken mixture is bubbly hot and crust is a golden brown.
Serve hot. Enjoy with a crisp salad and a nice glass of white wine!
Do you have a favorite cool weather recipe that warms the heart and the soul as well as your tummy? Please share with me. I’d love to hear from you!
- Gluten Free Chicken Pot Pie (glutenfreerecipebox.com)
- SECRETS SERVED: Chicken Pot Pie (whotv.com)
- Chicken Pot Pie Topped with Cream Cheese and Chive Biscuits (blogher.com)
- Waist and Budget Friendly Chicken Pot Pie (therighthandmom.com)
- Moroccan Chicken Pot Pie (titanreport.wordpress.com)