Mikey loves him some chicken pot pie - I like it with a pie crust, I like it with a puff pastry crust and I love it with a dumpling/biscuit style crust. You could whip this out with store bought pie crusts, or frozen puff pastry sheet or even refrigerated crossiant or biscuit dough... You can make this really quick using canned cream of mushroom, cream of chicken and cream of celery soup. I'm giving you the old school way without.
Mis en Place:
4 Tbls EVO
2 cups celery, large dice
2 cups carrot, thinly sliced
2 cups onions, medium dice
2 cups red potatoes, medium dice
3 cups slice mushrooms
1 Tbls chopped garlic
2 cups dry white wine (steal my wife's chardonnay, I won't tell)
4 Tbls butter
2/3 cup all purpose flour
2 cups milk
4 cups chicken stock
1 Tsp Herbs de Provence
1 Tsp Dry Tarragon
1/2 cup chopped flat leaf parsley
1 cup chopped scallions
3-4 cups cubed cooked chicken breast meat
Pastry:
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 Tbls Crisco
4 eggs
3 cups buttermilk
Preparation:
Preheat oven to 400
Heat a large dutch oven on high, when pan is very hot add EVO and when it smokes a little add the vegetables and saute about 5 minutes. Next add the garlic and simmer about 2 minutes until fragrant. Add the white wine and simmer until it is reduced almost completely dry. Add the butter to the pan and once it has melted add the flour and stir cooking about 3-4 minutes until the flour browns, start adding in the milk and stir well all the while. Now add the chicken stock and herbs and parsley and season to taste with salt and pepper. Simmer 20 minutes, it should thicken nicely. Add cubed chicken meat and scallions and cook about 5 minutes. Make your biscuit or dumplings (or open packages of rolls/crossiant dough.
Dumplings:
Place flour, salt baking soda and powder and crisco in mixer bowl, combine on medium speed until you have lumps the size of peas, break eggs in one at a time quickly, add buttermilk and incorporate only briefly. STOP do not overmix. Let sit five minutes
Ladle chicken/sauce mixture into a 13x9 pan. Spoon evenly over that the dumpling mixture and bake at 400 for 30 minutes until golden. Remove from oven and let stand 10 minutes before serving with a crisp green salad.
Mis en Place:
4 Tbls EVO
2 cups celery, large dice
2 cups carrot, thinly sliced
2 cups onions, medium dice
2 cups red potatoes, medium dice
3 cups slice mushrooms
1 Tbls chopped garlic
2 cups dry white wine (steal my wife's chardonnay, I won't tell)
4 Tbls butter
2/3 cup all purpose flour
2 cups milk
4 cups chicken stock
1 Tsp Herbs de Provence
1 Tsp Dry Tarragon
1/2 cup chopped flat leaf parsley
1 cup chopped scallions
3-4 cups cubed cooked chicken breast meat
Pastry:
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 Tbls Crisco
4 eggs
3 cups buttermilk
Preparation:
Preheat oven to 400
Heat a large dutch oven on high, when pan is very hot add EVO and when it smokes a little add the vegetables and saute about 5 minutes. Next add the garlic and simmer about 2 minutes until fragrant. Add the white wine and simmer until it is reduced almost completely dry. Add the butter to the pan and once it has melted add the flour and stir cooking about 3-4 minutes until the flour browns, start adding in the milk and stir well all the while. Now add the chicken stock and herbs and parsley and season to taste with salt and pepper. Simmer 20 minutes, it should thicken nicely. Add cubed chicken meat and scallions and cook about 5 minutes. Make your biscuit or dumplings (or open packages of rolls/crossiant dough.
Dumplings:
Place flour, salt baking soda and powder and crisco in mixer bowl, combine on medium speed until you have lumps the size of peas, break eggs in one at a time quickly, add buttermilk and incorporate only briefly. STOP do not overmix. Let sit five minutes
Ladle chicken/sauce mixture into a 13x9 pan. Spoon evenly over that the dumpling mixture and bake at 400 for 30 minutes until golden. Remove from oven and let stand 10 minutes before serving with a crisp green salad.
