Old Fashioned Chicken Pot Pie
Sep. 7th, 2021 05:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week I thought I'd try a dish that was a little more involved, skill-wise, than what I normally do and so I decided to tackle the Old-Fashioned Chicken Pot Pie from the tasteofhome Contest Winning Annual Recipes 2010 cookbook. I was going to take advantage of my day off to start this dish early, but in reality I didn't start cooking until 5pm. Ah well. On to the recipe!
Ingredients
1 1/2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/3 cup butter
1/3 cup all purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken breast
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter
2/3 cup milk
Instructions
1. In a large saucepan, saute the mushrooms, carrots, and onion in butter until tender; sprinkle with flour. Gradually stir in chicken broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos, and salt; heat through. Pour into a greased shallow 2 1/2-quart baking dish; set aside.
2. In a large bowl, combine the flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until mixture ressembles coarse crumbs; stir in the milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
3. Place the biscuits over the chicken mixture. Bake, uncovered, at 400 degrees Fahrenheit for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.
Thoughts and Variations
I followed the filling pretty closely, though I may have been over a bit on the vegetables and possibly the chicken (I didn't measure that, just cooked 4 chicken breasts), but I did use a fresh red pepper instead of a jar of pimientos (which google says is basically red peppers) since my grocery store didn't have those.
Making the filling was pretty straight forward, though I used a frying pan and not a saucepan (more surface area) so I was almost overflowing the pan. Maybe I chose the wrong one? The biscuit topping was actually easier than expected, though I forgot to flour my hands so that was a sticky mess. The dish came together really well and I like it a lot; I'm very happy with how it turned out. It was kind of a lot of work though, so this might be a special occasions or company-only type of dish.
Ingredients
1 1/2 cups sliced fresh mushrooms
1 cup sliced fresh carrots
1/2 cup chopped onion
1/3 cup butter
1/3 cup all purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken breast
1 cup frozen peas
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter
2/3 cup milk
Instructions
1. In a large saucepan, saute the mushrooms, carrots, and onion in butter until tender; sprinkle with flour. Gradually stir in chicken broth and milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, pimientos, and salt; heat through. Pour into a greased shallow 2 1/2-quart baking dish; set aside.
2. In a large bowl, combine the flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until mixture ressembles coarse crumbs; stir in the milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter.
3. Place the biscuits over the chicken mixture. Bake, uncovered, at 400 degrees Fahrenheit for 15-20 minutes or until biscuits are golden brown. Yield: 6-8 servings.
Thoughts and Variations
I followed the filling pretty closely, though I may have been over a bit on the vegetables and possibly the chicken (I didn't measure that, just cooked 4 chicken breasts), but I did use a fresh red pepper instead of a jar of pimientos (which google says is basically red peppers) since my grocery store didn't have those.
Making the filling was pretty straight forward, though I used a frying pan and not a saucepan (more surface area) so I was almost overflowing the pan. Maybe I chose the wrong one? The biscuit topping was actually easier than expected, though I forgot to flour my hands so that was a sticky mess. The dish came together really well and I like it a lot; I'm very happy with how it turned out. It was kind of a lot of work though, so this might be a special occasions or company-only type of dish.
