A favorite of the Monday Night Gamers and a classic comfort food, our take on chicken pot pie uses a biscuit top instead of a pie crust, so it actually comes out as more of a cross between pot pie and chicken and dumplings. It’s another dish that we can whip up on Sunday (all but the biscuit) to make Monday quite a bit easier. It’s a big one-pot meal, so it definitely needed the 9.5 quart Le Crueset Dutch Oven. For the biscuit topping we use the Southern Living Buttermilk Biscuit recipe.
3 ½ pounds boneless chicken breast, cut into bite-sized pieces
3 pounds little red potatoes, cubed
1 pound carrots, diced
1 pound celery, diced
4 large leeks, sliced into rings
3 quarts chicken stock
1 pint heavy cream
1/2 tsp freshly-shredded nutmeg
Salt and pepper to taste
(for the roux)
1 stick unsalted butter
¼ cup flour
¼ cup dry white wine
Roast chicken breasts
Clean and cut vegetables
Cook vegetables in stock
Make biscuit and top
Bake until biscuit is done
I simply oiled, salted, and peppered the chicken breasts and put them in the oven at 350F for 40 minutes, until the internal temperature was 165. When they were done, I let them cool while we were cutting the vegetables. The first vegetable to cut is always the leek (which I actually did before putting in the chicken) because it takes longer to clean. We cut them in to rings, then soak them in a bowl of water, changing it twice over an hour or so, making sure to get out all the dirt and grit. Once the vegetables are cut, we put them the chicken broth, added the cream, and simmered for about 45 minutes, until they started to get tender.
At that point, Gretchyn whipped up the roux, melting the stick of butter in a skillet and then slowly adding the flour. As it got to a golden brown, she deglazed it with the wine and stirred it to the pot. We cooked that on low another hour after dusting with the fresh nutmeg.
We let it cool enough to put into the fridge overnight. I pulled it out on Monday at about 4pm, letting the pot warm up a bit before putting it on the stove. The mixture was a little thinner than I liked, so I mixed two tablespoons of corn starch into two tablespoons of cold water, adding it once the pot was simmering, which thickened it nicely.
Gretchyn made a double batch of the biscuit dough, cleverly using the Dutch Oven lid to cut a piece that fit onto the top (that rocket science degree comes in handy once in a while). There was dough left over, enough for about eight more biscuits, which we simply baked in the other oven and served alongside. After topping, we put the whole thing in a 425F oven for about 12 minutes. We checked it, wanted the biscuit a touch more brown, so left it in another 3 minutes. We then took it out and served right from the pot, bubbling hot.
Big guys with big appetizes all went back for seconds and there was still enough left over for three lunches during the week. Perfection.