Chicken Potpie

Sunday is Grocery Shopping Day. Because I am rarely prepared ahead of time, on Sunday mornings I drag out three or four cookbooks and pore over them while waking up with my coffee. This is not the best time to search for recipes, since I am horribly indecisive when I'm not fully awake. BUT, it usually results in an exasperated sigh and my saying, "OK. Greg. What do you want more: X or Y? Done." Such as it was this morning. Greg was given a choice between Chicken Potpie and Shepherd's Pie (apparently I was in a meat pie mood this morning), as well as between Singapore Mai Fun and Buddha's Delight (we'll be visiting with the Mai Fun later this week). And so, it is because of Greg's good decision that I ate so well this evening.

The Cooking Light recipe for Chicken Potpie is extensive and includes a homemade biscuit topping recipe. This is why I've always skipped over it in the past. Who has that kind of time? Well, today I had that kind of time. And I am glad. This was a VERY tasty recipe--bursting with flavor, textures, and was rib stickin', so it was perfect for winter!

Chicken Potpie
-9 cups water
-1 tablespoon black peppercorns
-2 1/2 pounds chicken pieces, skinned (I used all thighs, as I'm a dark meat person and they are cheap!)
-3 celery stalks, each cut into 4 pieces
-1 small onion, quartered
-1 bay leaf
-*Optional: 2-3 sprigs of fresh herbs (to boil in the stock). I used some fresh thyme, but I think rosemary would be great, too!
-1 1/2 cups diced, unpeeled red potatoes
-1/2 cup chopped celery
-1/2 cup chopped red bell pepper
-1 garlic clove, minced (I definitely used about 3 cloves worth of bottled minced garlic, so I'd say it's up to your garlic preferences)
-3/4 cup thinly sliced carrots
-1/2 cup chopped leek (my local Meijers doesn't carry leeks, so I just subbed 1/2 cup of was still great!)
-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. Comine first 6 ingredients in an 8-quart Dutch oven or stock pot; bring to a boil. Reduce heat to medium and cook, uncovered for 1 hour. Remove from heat.
2. Remove chicken pieces from broth with a sieved spoon. Place chicken in a large bowl and chill for 15 minutes.

Mmm...boiled meat...

3. Strain broth through a cleesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups of broth; reserve remaining broth for another recipe. **NOTE: I don't know how someone could possibly have anything left over. After cooking for 1 hour, so much of the liquid had evaporated that there was only 4 cups of broth left. I added an extra 1/2 cup of chicken bouillon stock, which worked fine.**

4. Remove chicken from bones. Cut the meat into bite-sized pieces.

5. Preheat oven to 400.
This picture has nothing to do with preheating the oven to 400..but it's pretty!

6. Bring 4 1/2 cups broth to a boil in a large saucepan 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.

7. 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.

Hey, you know, that looks suspiciously like chicken potpie filling...

8. Spoon into a 13x9 pan coated with cooking spray. Drop Biscuit Topping onto mixture to form 16 biscuits (4 rows of 4 biscuits works well). Bake at 400 for 30 minutes, or until golden.

Yield: 8 servings (serving size: 1 cup chicken mixture, 2 biscuits).
Calories: 327, Carb: 38.8g, Protein: 26.5g, Fat: 6.6g

Exchanges: 2 starch, 2 meat, 1 vegetable, 1 fat

Recipe for Biscuit Topping:

-2 cups all-purpose 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 tablespoons 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. Yields 16 biscuits.


cynnerth said...

This looks really good!

Heather said...

Oh, it is really good! I think it was even better as leftovers. You and Kevin would *really* like it.

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