Chicken Pot Pie

Christy Rost


13-pound chicken, rinsed
2carrots, peeled and coarsely chopped
3bunches fresh celery leaves
1medium onion, peeled and coarsely chopped
1bouquet Garni
enough water to cover
1large 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.

¼cup flour
1cup plus 2 tablespoons half-and-half
1 ¾cups strained reserved chicken broth
1 ¼teaspoons salt
generous grinding of black pepper
reserved chicken pieces
reserved diced potato
3carrots, peeled and sliced
2celery stalks, sliced
½medium onion, diced
1cup 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.

2cups flour
3teaspoons baking powder
½teaspoon salt
¼cup shortening
¾cup milk

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.

Category: Poultry