Thursday, 5 March 2009

Chicken Pot Pie with Biscuity Crust

When 2 people roast a 7 pound chicken, it should come as no surprise there are leftovers. Here's where some of them went. The filling was a fairly standard pot-pie filling, but I thought the crust worked out very well. Sort of half-way between a biscuit or dumpling topping, and pie crust. I'm calling for chicken stock here; I assume you put the bones straight into the stock-pot when you put away the leftovers.

4 to 6 servings
1 hour 30 minutes - 1 hour prep time

Chicken Pot Pie with Biscuity Crust
Make the Filling:
1 medium onion
1 medium carrot
2 stalks of celery
8 to 10 button mushrooms
1 tablespoon sunflower seed oil
1 or 2 tablespoons flour
1 teaspoon savory
2 cups chicken broth or leftover gravy, or combo
2 or 3 cups cut-up cooked chicken
2 cups frozen peas, thawed

Peel and chop the onion, somewhat coarsely. Peel and dice the carrot. Clean and dice the celery. Clean the mushrooms and cut them in halves. Sauté these vegetables until softened in the oil. Sprinkle them with the flour and savory, and when they are well mixed in, add the broth or leftover gravy. (Use the smaller amount of flour if there is a generous amount of gravy, and the larger amount if you are mostly using broth.) Simmer the vegetables for about 15 minutes, until fairly tender. Top up with a little more broth if it seems to be disappearing. The sauce should be generous, but not soupy.

Meanwhile, prepare the biscuit dough for the crust, and preheat the oven to 350°F.

Add the chicken to the vegetables and heat for another 5 minutes or so. Put the filling and the peas into a large casserole dish, and cover it with the rolled-out biscuit crust. Actually - it now occurs to me - that since I prepared the filling in a cast iron skillet I could have simply applied the crust to the filling in the skillet and put it directly into the oven.

Add the Biscuity Crust:
1/4 cup butter
1/4 cup sunflower seed oil
1/4 cup buttermilk, milk or cream
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt

The butter should be very soft. Mix it with the oil and milk. The butter can be in fairly large lumps.

Mix the baking powder and salt into the flour. Mix the flour into the wet ingredients. Stir until everything is amalgamated. There should no longer be large lumps of butter, but small lumps or streaks are not only fine, but good.

Put the dough out on a piece of parchment or waxed paper a little larger than the casserole dish, and roll out the dough until it will cover most of the casserole.

When you are ready to cover the casserole, lift the paper to the edge of the casserole, and turn it over so the dough sits on top of the casserole. Peel off the paper and discard it. Poke holes in the dough with a fork to allow steam to escape.

Bake the casserole for 25 minutes, until lightly browned.

Last year at this time I made Vegetarian Lentil Paté.

1 comment:

Joanne said...

Haha, how many leftovers do you think there would be if one person roasted a 7 pound chicken? I love chicken pot pie and haven't made it in way too long...