Tuesday, January 17, 2012

Chicken Potpie

It's winter, even if the weather here doesn't feel like it, and it's time for great comfort foods. Well here's a great recipe for you. In fact it made plenty of left overs that were fought over for days to come, it almost got ugly let me tell ya'! I will be making this one again for sure, in fact it will likely be in my weekly rotation for many winters to come.
Prep: 40 minutes
Cook: 1 1/2 hours

9 cups water
1 tablespoon black pepper corns
2 1/2 pounds chicken pieces, skinned(making a stock?! I used bone in skin on chicken thighs)
3 celery stalks, each cut into 4 pieces
1 small onion, quartered
1 bay leaf
1/2 cups diced unpeeled round red potato
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 garlic clove, minced
3/4 cup thinly sliced carrot
1/2 cup chopped leek (about 1 small)
1 cup sliced fresh mushrooms
1/2 cup frozen green peas
6 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 cup 1% low-fat milk
Cooking spray
Biscuit Topping

1. Combine first 6 ingredients in an 8 quart Dutch oven or stock pot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat.
2. Remove chicken pieces from broth. Place chicken in a large bowl, and chill for 15 minutes. Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth; reserve remaining broth for another use.
3. Remove chicken from bones; cut meat into bite-size pieces.
4. Preheat oven to 400º.
5 bring 4 1/2 cups broth to a boil in a large sauce pan over medium-high heat. Add potato, chopped celery, bell pepper, and garlic; cover and cook 5 minutes. Add carrot and leek; cover and cook 3 minutes. Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.
6. Combine flour, salt, and black pepper in a medium bowl. Add milk, stirring with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat; add chicken.
7. Spoon into a 13/9 inch baking dish coated with cooking spray. Drop Biscuit Topping onto mixture to form 16 biscuits. Bake at 400º for 30 minutes or until golden. Yield: 8 servings (serving size: about 1 cup chicken mixture and 2 biscuits).

Biscuit Topping
2 cups all-purpse flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1 cup 1% low-fat milk
1 1/2 tablespoon stick margarine or butter melted

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, sugar, and garlic powder in a bowl. Stir in milk and margarine just until flour mixture is moistened. Yield; 16 biscuits.


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