Chicken Pot Pie
Ingredients:
- * 1 Greenbrier Chicken
- * 1 cup sliced carrots
- * 1 cup frozen green peas
- * ½ cup diced potatoes
- * 1/2 cup sliced celery
- * 1/3 cup butter
- * 1/3 cup chopped onion or 1 large shallot
- * 1/3 cup all-purpose flour
- * 1/2 teaspoon salt
- * 1/4 teaspoon black pepper
- * 1/4 teaspoon celery seed
- * ½ tsp dried thyme or tsp fresh thyme
- * 1-2 bay leaves
- * 1 3/4 cups chicken broth
- * 2/3 cup milk
- * Biscuit Topping Ingredients
- * 1.5 cups self rising flour
- * 1.5 cups buttermilk
- * 1.5 sticks of butter, melted
Directions:
- 1. Preheat oven to 425 degrees F (220 degrees C.)
- 2. In a large pot, combine chicken, celery seed, thyme, salt, pepper, 2 bay leaves and the scraps from you carrots and onion (the outer peels or shavings) and bring to a boil for about 10 minutes then simmer for another 15 minutes. Remove chicken and drain stock through a colander. Discard scraps.
- 3. Add stock back to pot and put your carrots and potatoes, peas, and celery. Boil this for 15 minutes. Remove from heat, drain again through colander, saving the stock and set aside.
- 4. Once chicken has cooled, discard the skin and pull and shred both white and dark meat.
- 5. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
- 6. Take a 9 x 13 baking dish, grease and place chicken and vegetables in the pot. Sprinkle with a little more salt, pepper and thyme and splash of chicken stock – stir just to combine.
- 7. Top with cream sauce.
- 8. Combine flour, butter and buttermilk in a separate bowl. This will make a lose batter. Pour over chicken and veggies.
- 9. Bake in the preheated oven for 30 to 35 minutes, or until top is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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