Directions
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. 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. 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.
Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
Drop Biscuit Chicken Pot Pie: 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. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.
Meanwhile, heat a pot over medium-high heat and add the butter. 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.
Pour the sauce into the vegetables and stir. 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.
Preheat the oven to 375 degrees F.
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. 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.
Buttermilk Biscuits
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By SaraMichi
Minneapolis
on November 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious! I made a few adjustments, baked chicken thighs at 350 for about 1/2 hour with S&P instead of poaching. I also added a can of corn to the vegetable mixture. Also made garlic, parsley & cheddar biscuits to go alongside the pot pie. Yum!
By cspetland
East Haven
on August 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The chicken stock from the poached chicken is fantastic. I use this recipe to poach chicken for all sorts of things now because of how good the stock comes out. It's better if you cook the biscuits first (at least partially or else they don't cook through well. The taste of this is fantastic. I've made it several times and everyone has loved it!
By CrazyRPh
on July 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The stock that comes from the poached chicken is delicious! Remember to add the lemon- it really adds to it. It made my house smell yummy. Since I cook for just myself and my boyfriend, I made a smaller portion of the chicken pot pie. I made it twice, on Mon and Wed nights, because I like to tweak recipes to our preference. On the second try, I decreased the amount of tarragon and I did not drop the biscuit mix. Instead, I flattened the biscuit mix and laid it on top. I used Bisquick b/c I couldn't find Jiffy biscuit mix and I didn't knead it. It came out sooo yummy! Plus, I really liked having the extra chicken for other recipes and I'll use the carcass for another stock. This recipe is a keeper!
Read all 3 reviews