1-29-13 Chicken Pot Pie

Another favorite recipe that I want to share and archive in the cloud.

*warning*

This recipe, although very delicious, is very time-consuming. I did not make this when I had only little ones to feed; back then we did store-bought which worked just fine. Only since I have lots of kitchen help have we started making this, and even then it takes us 45 minutes to an hour for three of us to get it ready for the oven. This time, however, includes deboning chicken carcasses or old hens, which could be eliminated by dicing cooked chicken breasts. Also, these amounts fill a 12 quart kettle with filling, which makes one 9x13 pan and two 10x15 pans.  We cook two for our supper and save the third for lunch the next day or share it with someone else. We haven’t had good results with freezing it but haven’t needed to because it doesn’t last long enough! Also we make the biscuit topping from scratch; this time could be reduced using packaged prepared biscuits.  Regardless of the time it takes, since it is often requested in the winter, we are happy to make it for our family; because, like I said, it is delicious, and also because it is very hearty, economical, and nutritious. We often prepare it early in the day and then refrigerate it until we’re ready to bake it. With a salad or applesauce, it is a complete meal in one pan.

The original recipe comes from Whole Foods For The Whole Family, published by La Leche League International, but we’ve altered (and enlarged) it quite it bit to suit our family. The original recipe makes enough for a 3-quart pan and would also take substantially less time than the way we do it.

4 quarts chicken stock

1 tablespoon dried parsley

1 1/2 tablespoons salt

1 cup chopped onion

1 cup chopped celery

3 cups sliced carrots

3 cups diced potatoes

2 cups green beans, cut small

2 cups peas

2 cups corn

4-6 cups chopped cooked chicken

1 1/2 cups flour

1 1/2 cups water

Biscuit Topping

Combine first eight ingredients in large stockpot. Simmer until vegetables are tender. Add peas, corn, and chicken. Mix flour and water in a separate bowl; stir into vegetable/meat mixture. Simmer until thickened, stirring frequently. Remove from heat. Prepare Biscuit Topping (below). Spoon chicken mixture into greased pans.Top with Biscuit Topping. [Hint: roll out on floured surface. Roll the topping around the rolling pin to transfer from floured surface to the pan, then unroll onto the mixture. Works slick!][thanks for the tip, LK!!] Bake at 450 degrees for 15 minutes; reduce oven temperature to 350 degrees and bake until biscuits are golden brown and mixture is bubbly. May substitute chopped turkey or beef for chicken.

Biscuit Topping

6 cups flour (we use whole wheat but white is probably fine too)

3 tablespoons baking powder

1 1/2 teaspoons cream of tartar

3/4 teaspoon salt

3 sticks cold butter

3 cups milk

Mix all dry ingredients, then cut in butter. Add milk, then mix well. Divide into thirds. Roll out on floured surface and transfer to pans.

**This is also the recipe we use for sausage gravy. We don’t do roll/cut biscuits; rather, we drop them by large spoonsful onto greased pans and bake at 450 for 15-18 minutes or until golden brown. Let them set a few minutes to absorb butter from bottom of pan . Mmmm!  These freeze well.**