Chicken Pot Pie

Have you heard of The Barefoot Contessa, aka Ina Garten? Well...I love her. I check out all her recipe books from the library (yes, they have recipe books!!) and copy down all the ones that look good to me.

This is one of her creations and it was SOO good. We just did half a recipe and it was still PLENTY, with leftovers. Loved loved loved it on a cold day.

And don't be intimidated. I stuck the chicken breast in the oven a little before 4:00 and we ate at 5:30. Easier then I thought.


Chicken Stew with Biscuits (or Chicken Pot Pie)

For the Stew:

3 whole (6 split) chicken breasts, bone in, skin on

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

5 cups chicken stock, homemade

2 chicken bouillon cubes

12 tablespoons unsalted butter

2 cups chopped yellow onions (2 onions)

¾ cup all-purpose flour

¼ cup heavy cream

2 cups medium-diced carrots (4 carrots), blanched for 2 min

1 10-ounce package frozen peas (2 cups)

1 ½ cups frozen small white onions

½ cup minced fresh parsley

For the Biscuits:

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

¼ pound (1 stick) cold, unsalted butter, diced

¾ cup half-and-half

½ cup chopped fresh parsley

1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley.

Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out with twelve circles with a 2 1/2 –inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top and bake for another 30 minutes until done.