I love chicken pot pie. And my husband LOVES chicken pot pie.
So I rolled up my sleeves and got busy.
It is soooo good.
And not nearly so hard to do. From scratch that is. And don’t even think of taking short cuts, cuz if you do, it will turn out average. And average is not what we want.
We want a happy tummy.
So as I said, just plunge in and reap the wards of your labors.
- 4 chicken thighs
- 2 c chicken broth
- 1 c beef broth
- 1/2 of a medium onion, chunked up
- 1 rib of celery, tops if you have them too
- 1 carrot
- 1 clove garlic
- 2 bay leaves
- 1/2 tsp rosemary
- 10 peppercorns crushed
- 1 medium onion, diced
- 3 carrots, diced
- 3 ribs celery, diced
- 3 cubs of assorted veggies such as corn, peas, lima beans, green beans
- 1 medium potato, diced
- 6 mushrooms, diced
- 1 tsp sage
- 3 tbsp butter
- 3 tbsp flour
- additional chicken stock
- 1 recipe of basic buttermilk biscuits. (I added 3 tbsp of fresh parsley to the dough)
- Place the chicken thighs and up through the peppercorns into a large saucepan and cook for about 45 minutes, until chicken is done. Keep the lid on most of the time, but allow it to reduce some toward the end. Keep at a good simmer. Remove the chicken to cool, strain the contents out and measure the remaining broth. Add additional chicken stock to measure three cups.
- Meanwhile, dice up your onions, carrots, celery, potato, and mushrooms. Place in a steamer and steam until fork tender. Set aside.
- Make a roux from the butter and flour. Add the 3 cubs of stock and heat until bubbly and thickened. Place all the veggies into the gravy. Take the skin off the chicken, remove from the bones and shred. Add to the gravy.
- Add the sage, and taste for salt and pepper and adjust as needed.
- Pour the contents into a large baking dish.
- Make the biscuit dough. Turn out onto a floured surface, and knead three or four times until it holds together. Shape into a rectangle, and then lightly roll it to the approximate size of your pan. Slice into squares, and using a spatula, place them onto the hot chicken stew, covering the top. (I tried to lift the entire pie and it is just too delicate to hold so it’s best to cut it up into pieces. It will grow together as it bakes and cover the top nicely)
- Place in a 450° pre-heated oven for 10-12 minutes until top has browned.
- EAT IT!
NOTE: You can also make a regular pie crust which is great too. But we prefer the fluffy biscuits frankly.
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