Chicken Pot Pie
|1||3-pound chicken, rinsed|
|2||carrots, peeled and coarsely chopped|
|3||bunches fresh celery leaves|
|1||medium onion, peeled and coarsely chopped|
|enough water to cover|
|1||large potato, peeled and diced (set aside)|
Place chicken in a large stockpot. Add carrots, celery leaves, onion and Bouquet Garni. To make Bouquet Garni, place 2 bay leaves, ½ teaspoon whole peppercorns, ½ teaspoon dried thyme leaves, 3 whole cloves and several sprigs fresh parsley in a square of cheesecloth. Gather edges of cheesecloth together and tie with cotton string. Add to stockpot.
Pour in enough water to cover chicken; cover stockpot with lid. Cook over high heat just until water comes to a low boil; reduce heat to low and simmer chicken 1 hour. When chicken is tender, transfer to a large platter; cool until easy to handle. Remove chicken from bones, cutting meat into bite-size pieces.
Bring chicken broth and vegetables back to a boil; reduce volume by one-fourth. Set broth aside for later use. Meanwhile, peel and dice potato. In a medium saucepan, cook potatoes just until tender. Drain; set aside.
|1||cup plus 2 tablespoons half-and-half|
|1 ¾||cups strained reserved chicken broth|
|1 ¼||teaspoons salt|
|generous grinding of black pepper|
|reserved chicken pieces|
|reserved diced potato|
|3||carrots, peeled and sliced|
|2||celery stalks, sliced|
|½||medium onion, diced|
|1||cup mixed vegetables, if desired|
In a large saucepan, gradually whisk half-and-half into flour until smooth; pour in chicken broth. Cook over medium heat until sauce thickens, adding a little extra broth if mixture is too thick. Season with salt and pepper. Stir in chicken pieces, potato, carrots, celery, onion, and mixed vegetables if desired. Spoon filling into a large casserole dish. Top with biscuits and bake in a preheated 425-degree oven 40-45 minutes, until casserole is hot and bubbly and biscuits are golden brown.
|3||teaspoons baking powder|
Stir together the flour, baking powder and salt. Cut in shortening until pea-size. Stir in milk all at once. Turn mixture out onto a floured surface. Knead dough several times. Pat into a round disk, about ¾-inch thick. Cut biscuits with a floured biscuit cutter and place on top of casserole. Bake as directed.