Chicken Pot Pie (Chicken & Biscuits)
MIZE en PLACE
5 Chicken Leg Quarters (Skin, fat removed)
1 Qt Low Sodium Chicken Stock
2 Cups Water
1 Onion, Diced
3 Cloves Garlic, Minced
½ tsp Freshly Ground Black Pepper
3 oz (6 Tbls) Unsalted Butter or Bacon Fat
3 oz (1/2 Cup + 1 Tbls) All Purpose Flour
8oz Carrots, 1" pieces (1 very large carrot)
8oz Yukon Gold Potato, skin on, 1" dice, (1 large Yukon Gold potato)
8oz Quartered Mushrooms
1ea Bunch Green Onions, thinly sliced, separate top/bottom
2tsp Freeze Dried Thyme ( 1 Tbls fresh)
1 Cup Frozen Peas (thawed)
2tsp. Worcestershire or Soy Sauce
1tsp Tapatillo
1Tbls Gastrique* or Balsamic Vinegar
GEAR
Dutch Oven or Soup Pot (heavy bottom)
Saute' Pan
Cutting Station/Knives
Silicon Spatula
Whisk
STEPS
1. In Dutch Oven, Chicken Leg Quarters, Water, Chicken Stock, Onion, Garlic and Black Pepper. Bring to a boil.
2. Turn down to simmer, set timer for 20 minutes. The goal is to cook the Chicken 95% done.
3. Make white roux with Fat and Flour, set aside
4. Remove Chicken Legs to a tray or plate.
5. Bring stock back to a simmer. Add Carrots and potatoes, cook for 5 minutes.
6. Add Mushrooms, Onion Whites, and Thyme. Simmer for 5 more minutes
7. Whisk in Roux, simmer for 7 more minutes, stirring occasionally checking for sticking on the bottom of the pot.
8. Shred or Chop Chicken, add to pot. Also add Peas, turn off heat.
9. Add Worcestershire, Tapatillo, and Gastrique. Adjust for Salt**
* Gastrique is ⅓ cup sugar boiled with ¼ cup Vinegar
** I use powdered Chicken Boullion for salt in this recipe
Chicken Pot Pie:
- Egg Wash, 1 egg plus 1 yolk plus 1 Tbls Water and large pinch Salt
- Make 1 batch pie dough, roll out cut 8 circles 6" (depends on size of bowl)
- Egg-wash top rim of crocks, cover with dough circles, egg wash tops
- Bake at 375' for half an hour
Chicken & Biscuit
- Leave filling in Dutch oven, preheat oven to 400'
- Make 1 batch Buttermilk Biscuits
- Lay Biscuits on top of filling, Bake for 20-25 minutes
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