Drop Biscuit Chicken Pot Pie

Name: Drop Biscuit Chicken Pot Pie
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 package drop biscuit mix, mixed to package directions (recommended: Jiffy); 4 Tbsps butter; 16 button mushrooms, sliced or quartered; 1 carrot, peeled and halved; 2 mediums carrots, peeled and diced; 3 ribs celery, halved; 3 small ribs celery, chopped; 1 large chicken, 5 to 6 pounds; 680 grams poached chicken, diced or shredded; 6 servings Poached Chicken; 946 milliliters chicken stock, homemade or store-bought; 1 Tbsp Dijon mustard; 3 Tbsps all-purpose flour; 6 servings Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix; 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves; 1 lemon, thickly sliced; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 2 mediums onions, peeled and halved, attached at root end; 237 milliliters frozen peas; 1 potato, peeled and chopped; 6 servings Salt and freshly ground black pepper; 6 servings Kosher or sea salt; 3 sprigs tarragon, leaves chopped

Drop Biscuit Chicken Pot Pie might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 52g of protein, 49g of fat, and a total of 771 calories. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. If you have chicken stock, chicken, celery, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Watch how to make this recipe.

Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more.

Ingredients you will need

Vegetable

Whole Chicken

Herbs

Lemon

Water

Salt

Equipment you will use

Pot

Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock.

Ingredients you will need

Whole Chicken

Stock

Equipment you will use

Pot

Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use.

Ingredients you will need

Meat

Stock

Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock

Ingredients you will need

Stock

Meat

Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Mushrooms

Equipment you will use

Frying Pan

Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.

Ingredients you will need

Salt And Pepper

Carrot

Celery

Potato

Onion

Equipment you will use

Frying Pan

Meanwhile, heat a pot over medium-high heat and add the butter.

Ingredients you will need

Butter

Equipment you will use

Pot

Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Tarragon

All Purpose Flour

Stock

Equipment you will use

Whisk

Pour the sauce into the vegetables and stir.

Ingredients you will need

Vegetable

Sauce

Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.

Ingredients you will need

Whole Chicken

Peas

Equipment you will use

Casserole Dish

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet.

Ingredients you will need

Biscuits

Whole Chicken

Parsley

Chives

Dill

Equipment you will use

Baking Sheet

Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.

Ingredients you will need

Biscuits

Whole Chicken

Equipment you will use

Oven