Drop Biscuit Chicken Pot Pie

TOTAL TIME: 3 hr 15 min
Prep: 35 min
Inactive Prep: 1 hr
Cook: 1 hr 40 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • Poached Chicken
  • 1 large chicken, 5 to 6 pounds
  • Kosher or sea salt
  • 2 medium onions, peeled and halved, attached at root end
  • 3 to 4 ribs celery, halved
  • 1 carrot, peeled and halved
  • 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
  • 1 lemon, thickly sliced
    • Drop Biscuit Chicken Pot Pie
    • 2 tablespoons extra-virgin olive oil
    • 16 button mushrooms, sliced or quartered
    • 2 medium carrots, peeled and diced
    • 1 potato, peeled and chopped
    • 3 to 4 small ribs celery, chopped
    • 1 medium onion, chopped
    • Salt and freshly ground black pepper
    • 4 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 1 quart chicken stock, homemade or store-bought
    • 3 to 4 sprigs tarragon, leaves chopped
    • 1 rounded tablespoon Dijon mustard
    • 1 1/2 pounds poached chicken, diced or shredded
    • 1 cup frozen peas
    • Package drop biscuit mix, mixed to package directions (recommended: Jiffy)
    • Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix
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    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.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on October 08, 2013

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      A very hearty & comforting meal. My wife wants me to make it at least once a week. One addition I will make is a can or 2 of sliced water chestnuts for a little crunch.

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    • on November 06, 2011

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      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!

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    • on August 21, 2011

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      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!

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