December 3rd, 2007
It’s been a while since I have written here, but I do have a delicious recipe to share! Besides that, my birthday was the other day and I got some really cool gifts from my wife that relate to my cooking.
First, she got me a book I’ve been raving about on here: “Nightly Specials“ I had previously only checked it out from the library. I hope to cook up some more recipes and share from it. The chicken pot pie recipe below comes from this book.
Second, and -I think -a lot cooler (but equally as special), is a trip to the Oregon Culinary Institute for a hands-on cooking lesson! I guess she’s taken notice that I like cooking ;-). This should be a pretty fun time for me. Until then, I’ll just have to keep trying new recipes and posting them here. When I go, I’ll be sure to share some of what I learned with you and, naturally, with my wife! I can’t wait!!!!
Now, back to the pot pie. It’s not a pot pie in the traditional sense, the crust is more like a thin, buttery, very soft biscuit that you place on top of a rich chicken sauce/broth/filling. The filling is like the most delicious creamy chicken soup you’ve ever tasted. My wife wants me to get a “Yum” meter on my blog — and this one gets the highest ranking! Here’s what I did (warning, this recipe takes a long time to prepare if you do it all at once. Consider making chicken broth a day ahead of time.):
- 2 & 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- salt + pepper
- 3/4 cup buttermilk
- 1 & 1/4 cups heavy cream
- 8 tablespoons cold unsalted butter
- One 3 (or s0) pound chicken
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 teaspoons dried rosemary and thyme
- 1 large onion quartered
- 5 large carrots, diced
- 4 celery stalks, diced
- 1/2 medium shallot, minced
- 1/4 cup chopped fresh tarragon (this adds incredible flavor!)
- Make the pot pie tops: combine flour, sugar, baking powder and pinch of salt into mixing bowl and blend
- Add buttermilk and 1/4 cup of cream and mix until combined.
- Chop the butter into tiny little pieces and add it to the batter leaving it mealy.
- Flour a surface and pour the dough onto the surface.
- Flatten gently with a rolling pin and cut into six rounds 3-inch diameter x 1 inch thick.
- Place them on a cookie sheet and let rest for 20 minutes in the fridge while you preheat the oven to 375.
- Bake them for 20 to 25 minutes until they are nicely browned
- Make the chicken and broth: wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth.
- Put the chicken into a pot large enough to hold it.
- Cover it with cold water and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add the cheesecloth of seasonings (called a “bouquet garni”), pinch of salt, onion, half the carrots, half of the celery.
- Bring back to simmer and cook uncooked for 45 minutes.
- When the chicken is done, carefully remove it from the pan and place it in a ice-water filled large pan or bowl to rapidly cool.
- Strain the broth into another bowl (discard the solids — or save for chicken noodle soup — that’s what I do!)
- Back to the chicken, use a very clean surface and — using your hands — remove all the good meat from the bones and set aside. Discard the bones and not-so-good stuff. 😉
- Make the sauce: Now, in a pot, add 2 cups of the chicken broth and bring to a boil.
- Add the remaining carrots and celery and simmer for 10 minutes.
- In, alas, one more pan heat some butter up over medium heat.
- Add the shallots and saute them — seasoning with salt and pepper.
- To the pot, add 1 cup of cream then the shallots and butter and simmer again for 5 minutes.
- Add 1/2 or more of the chicken meat to your taste/texture and cook for another 10 minutes or so.
- Finally, add the tarragon and transfer to serving bowls.
- Place hot rounds on top of the bowls and serve to hungry mouths!!
Wow! That’s a lot, even to write. I have to say. This delicious meal takes a long time to cook, but it is well worth the effort. Like I said before, make the chicken broth portion a day ahead of time and it’ll go quick.
I hope you enjoy it!