Chicken Pot Pie - 4 Recipe - Cooking Index
Chicken Pot Pie - 4 Recipe - Cooking Index
| 9 cups | 2133ml | Water |
| 1 tablespoon | 15ml | Black peppercorns |
| 2 1/2 lbs | 1135g / 40oz | Chicken pieces - skinned |
| 3 | Celery - cut into 4 pieces | |
| 1 | Onion - quartered (small) | |
| 1 | Bay leaf | |
| 1 1/2 cups | 219g / 7.7oz | Diced unpeeled round red potato |
| 1/2 cup | 55g / 1.9oz | Chopped celery |
| 1/2 cup | 73g / 2.6oz | Chopped red bell pepper |
| 1 | Garlic - minced | |
| 3/4 cup | 82g / 2.9oz | Thinly sliced carrot |
| 1/2 cup | 73g / 2.6oz | Chopped leek - (1 small) |
| 1 cup | 237ml | Sliced fresh mushrooms |
| 1/2 cup | 118ml | Frozen green peas |
| 6 tablespoons | 90ml | All-purpose flour |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Pepper |
| 1 cup | 237ml | 1% low-fat milk |
| Vegetable cooking spray | ||
| Biscuit topping - (see recipe) |
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.
Remove chicken pieces from broth; place chicken in a 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 leftover broth for another use.
Remove chicken from bones; cut meat into bite-size pieces. Discard bones.
Bring 4 1/2 cups broth to a boil in a large suacepan over medium-high heat. Add potato and next 3 ingredients; 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 vetgetables are tender.
Combine four and next 3 ingredients in a bowl. add milk, blending 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.
Spoon into a 13-x 9-x 2-inch baking dish coated with cooking spray. Drop Biscuit topping onto mixture to form 16 biscuits. Bake at 400 degrees for 28 minutes or until golden. Yield: 8 servings (serving size: 1 cup chicken mixture and 2 biscuits).
Source:
Cooking Light, Jan/Feb 1994, page 80
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