Chicken Pot Pie

I have to confess that this is probably my favorite freezer meal. There is something so comforting about chicken pot pie. Maybe its the rich gravy, the flaky biscuits, or the tender chicken. Or maybe all of the above. It's just darn delicious, that's what.

I've gotten into the routine of buying chicken from a local farm because it's healthier and they give me as many chicken feet as I want so I can make tasty, gelatinous broth just for this meal. If you have not made chicken broth at home I urge you to do so, right now! It is so much tastier than store bought. I've read it's healthier as well, but if you do it for any reason do it because of the rich flavor and structure it gives your food.

In this recipe I like to use biscuits on top instead of the traditional pie crust because they 1) use less butter 2) they are easier and 3) much more filling. But you can use a pie crust instead of the biscuits, easy peasy! Just make your favorite pie crust, roll it out into a 14x10 rectangle (or big enough to fit over a 13x9 inch dish) and plop it on top. Just make sure to make some slits on the top for ventilation. 

Chicken Pot Pie

Adapted from The Best Make-Ahead Recipe
Serves 6-8

6 tablespoons unsalted butter
2 medium onions, minced
3 small celery ribs, sliced 1/4 inch thick
3 teaspoons salt
3/4 cup unbleached all-purpose flour
3/4 cup dry vermouth (optional)
4 cups chicken broth (low-sodium or homemade)
1 cup heavy cream
1/2 teaspoon dried thyme, or 2 teaspoons fresh
3 pounds boneless, skinless chicken breasts, trimmed
1 (1 pound) bag frozen pea and carrot medley (about 3 cups; do not thaw)
Ground black pepper

Melt the butter in a Dutch oven over medium-high heat. Stir in the onions, celery, and salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the flour and cook, stirring constantly, until lightly browned, about 1 minute.
Gradually whisk in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme. Add the chicken, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10-15 minutes.
Remove the pot from the heat. Remove the chicken and set it aside to cool. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the peas and carrots and season with salt and pepper to taste.
Pour the mixture into a 13x9 inch baking dish Or, place 6-8 uncooked biscuits over top of pie.

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish and place the pot pie on a foil-lined rimmed baking sheet. Bake until the filling is hot and the crust is golden, about 1 hour.

Notes:
To freeze, wrap dish in plastic wrap, then aluminum foil. Best if used within 3 months.
Increase baking time to 1 1/4 hours if refrigerated and 1 3/4 if frozen.

Freezer Biscuits

The Best Make-Ahead Recipe
Makes 12 Biscuits

3 cups unbleached all-purpose flour, plus extra for the counter
1 tablespoons sugar
1 tablespoons baking powder
3/4 teaspoons salt
2 1/4 cups heavy cream


Line a rimmed baking sheet with parchment paper; set aside. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir int he cream with a wooden spoon until a 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 60 seconds, adding extra flour as needed if the dough is too sticky.

Pat the dough into a 3/4 inch thick circle. Cut out the biscuits using a 2 1/2 inch round biscuit cutter. Lay the biscuits on the prepared baking sheet, spaced about 1/2 inch apart. Gather up the scarps of dough and re knead them briefly to combine, then pat the dough again into 3/4 inch thick round and cut more biscuits; repeat this process again for a third time. You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits. (to freeze biscuits, see Notes)
Adjust an oven rack to the upper- and middle position and heat he oven to 450 degrees. Lay the biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 15-20 minutes. DO NOT bake more than one sheet at a time.

Notes:
To Store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours. Transfer the frozen biscuits to a large zipper-lock bag and freeze for up to 1 month.
To Serve: Adjust an oven rack to the upper- and middle position and heat he oven to 450 degrees. Lay the biscuits on a parchment-lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20-25 minutes. DO NOT bake more than one sheet at a time.

Tweet

Pin It Now!