Roasted chicken pot pie

It’s that whole Fall thing, that desire for rich and creamy and not-exactly-lite fare.  Frankly, I am tired of salads. Around April, I get excited for them, with the snow peas and baby greens and all, but come September we all start a’hankerin’ stews and pot pies and anything with an obscene amount of buttery gravy and possibly alcohol.

Chopped veggies, a chicken, olive oil,salt and pepper

Now that it’s mid-to-latish October and we actually get to put a real blanket on the bed and not just another sheet pretending to be a blanket, I am making rich fattening filling meals. Because Winter is coming and we need that extra subdermal layer of adipose tissue to provide energy during the hibernation period. Except that we’re not bears or squirrels. O well.

Perfectly roasted, do not let the skin go to waste, even though it doesn’t go in the recipe! mmmmm crispy skin….

Ok so we don’t need that, but isn’t there something wonderful about knowing that your house has the aroma of roasting vegetables, garlic, and chicken, and you can catch a whiff even as you turn into the driveway and KNOW that you did something RIGHT and your family will approve? Yes, there is.

In the bowl, waiting for the gravy. See, no skin. It would just get nasty and limp. Go ahead and eat it.

This chicken pot pie recipe was first spotted in a Fine Cooking magazine eons ago…I don’t remember which issue, but in the interest of full disclosure, this is not my own unique recipe. However, I have made a few changes, particularly in the top crust.

Pour in all that lovey silky gravy. Don’t forget to add the crusty bits from the deglazed roasting pan!

I am not a pastry chef. Whenever possible, I buy the pie crusts in the refrigerator section of the store. Sometimes I use those crescent rolls.  The original recipe had you making this buttery puff pastry from scratch and the 3 times I tried it, it turned out this greasy unpleasant stuff. So, I switched to a biscuit top. Who doesn’t love that?  I reckon you could use canned biscuits, but with so much effort going into the filling, I’d rather make semi-homemade. Yes, you could make biscuit dough from scratch and it would be lovely. I am tired. I have spent the entire day making the filling and doing endless loads of laundry so I used a biscuit mix.   I wanted biscuits with herbs mixed in and that’s hard to do with canned ones.  They are slightly customized with buttermilk (add a bit of baking soda to the mix) and lovely chopped oregano and thyme.

Biscuit mix,chopped herbs, artfully photographed in sunlight through a window. I call it “Biscuit Mix With Herbs In A White Bowl.”

As always, after picking all the meat off the chicken, I roasted bones with an onion and a couple of carrots, then threw it in the crockpot with a gallon of water to make stock. I am mildly embarrassed to admit that I used commercially made stock for the recipe, because I was all out of the homemade. It was a sad state of affairs, but one punts when one has to.

Daisy was feeling lazy and was pouting because I didn’t share the chicken skin with her.

This recipe makes a very large amount, so divy it up into 2 casserole dishes, and then cook one of them until the biscuits aren’t quite brown, cover it with foil, and freeze it or give it to a sick friend, so they can warm it up when comfort food is required.

mmmm with a glass of white wine and a blanket, and a good movie…perfect.

Roasted Chicken Pot Pie

1-4 pound whole chicken

6 medium russet potatoes, peeled and cut into 1 inch chunks

3 cups baby carrots (or 6 carrots, cut into 1 inch chunks)

3 large leeks, white and light green parts only, cut lengthwise then sliced thin

2 heaping tablespoons minced garlic

olive oil

salt and pepper

generous handful of fresh chopped oregano and thyme  (or parsley, or AND parsley)

1/2 cup white wine (or water, tho wine is very nice)

3/4 cup unsalted butter

3/4 cup flour

1- 32 oz carton chicken broth

 

Preheat the oven to 450 degrees.  Put the cut up vegetables and garlic in a big bowl and drizzle them with olive oil, salt and pepper. Toss to coat. Put them all in the bottom of a really big roasting pan, and put the chicken on top. Drizzle a little oil,salt and pepper on the chicken. Put it in the oven and roast for an hour, until the chicken is crispy and brown, and the veggies are brown and it all smells so good your 24 yr old son wanders in and announces that he’s hungry.

After an hour, take it out of the oven. The vegs underneath the chicken might not be completely done and that is OK. Also, the chicken might not be 100% done and that is OK too. Let it cool long enough that it is easy to handle (about the amount of time it takes to fold 2 baskets of laundry and watch an episode of CSI you DVR’d last week). Pick all the meat off the chicken and tear it into small pieces. Put it in a huge bowl, and scrape the vegs over into it too.  Add the chopped herbs.

There will be crusty stuff in the roasting pan. If it’s a metal pan,set it on the stove and turn the stove on to medium. Add the white wine and deglaze the pan, scraping up all the crusty bits.  Set that aside.

In a pot, melt the butter and stir in the flour. Let this cook on low, stirring occasionally until it is a light toasty brown and smells like something you want to eat all by itself with a spoon.. Slowly pour in the carton of chicken broth, stirring with a whisk. Turn the heat up a little. Scrape the crusty wine stuff from the roasting pan into it. Stir frequently until you have a nice medium-thick gravy.

Pour the gravy over the chicken and vegs in the big bowl and stir it all up.

Spray a couple of casserole dishes with no stick stuff, and put the filling in each dish. I used a 9×9 and an 8×12 oval pan.

For the topping:

3 cups Jiffy or Bisquick biscuit mix

1 teaspoon baking soda

a generous handful of the same herbs you put in the filling

1-1/2 cups of buttermilk (maybe more, you want a sticky dough)

Stir it all together.

Drop by generous spoonsful onto the filling.

Bake at 375 degrees for 45 minutes,until the biscuits are brown and the filling is bubbling up.
(The thicker the biscuit crust is, the longer it needs to cook. Check it after 40 minutes to see if the dough is done underneath. If not, give it 10 more minutes.)

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2 Comments so far
Leave a comment

Oh yum!!! 6 o’clock tomorrow morning for the smoked chicken you are doing, but can I order this to take as well!?!

Comment by jeanieinparadise

I’ve done take-out before, but delivery to your region is probably not practical.

Comment by rootietoot




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