Chicken Pot Pie
Ingredients:
4 tbsp unsalted butter
3 carrots, peeled and sliced 1/4 inch thick
2 ribs celery, sliced 1/4 inch thick
1 onion, minced
salt
2 garlic cloves, minced
2 tsp minced fresh thyme or 1/2 tsp dried
1/2 cup all purpose flour
1/4 cup sherry
3 cups chicken broth http://naplesgreenola.blogspot.com/2009/11/veggie-left-overs-chicken-broth.html
1/4 cup heavy cream
2 bay leaves
Pepper
3 pounds boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 cup frozen peas
2 tbsp minced fresh parsley
1 recipe cream biscuits (to follow)
Directions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. Melt the butter in a large Dutch oven over medium heat. Add the carrots, celery, onion, and 1/4 tsp salt and cook until softened, about 7 minutes.
2. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the flour, Slowly whisk in the sherry, scraping up any browned bits. Stir in the broth, cream, and bay leaves. Simmer until the mixture is thickened, about 10 minutes.
3. Season the sauce with salt and pepper to taste, Stir the chicken into the sauce and continue to simmer until the chicken is cooked through about 10 minutes.
4. Discard the bay leaves and ti in the peas and parsley. Pour the mixture into a 9 by 13-inch baking dish.
5. Make the cream biscuits and cut into eight 3-inch-wide biscuits and lay over the filling.
6. Bake until the topping is golden brown and the filling is bubbly, about 20 minutes. Let cool for 5 to 10 minutes before serving.
Cream Biscuits
2 cups all purpose flour, plus extra for the counter
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy cream
1. Whisk the flour, sugar, baking powder, and salt together in a large bowl, Stir in the cream with a wooden spoon until the dough forms, about 30 seconds Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
posted by The Bergel Family @ 2:45 PM
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