There are certain cookbooks sitting on my bookcase that look like they were rescued from the Titanic .. you probably have a few like this .. tattered covers, numerous bookmarks, crumpled, stained pages ..
The Complete Cooking Light Cookbook is that book in my collection. I have several favorite recipes in the book, but one that tops my list is Chicken Pot Pie. Sadly, I overcooked yesterday’s Thanksgiving turkey a tad, so this was my “day after” go-to recipe.
After hosting a houseful of guests yesterday, I was ready for some serious comfort food on this cloudy, rainy day. I’ve made this dish several times, with both chicken and turkey, and it is definitely one of my favorites.
Chicken Pot Pie
9 cups water
1 tablespoon black peppercorns
2 1/2 pounds chicken pieces, skinned
3 celery stalks, each cut into 4 pieces
1 small onion, quartered
1 bay leaf
1 1/2 cups diced unpeeled round red potato
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 garlic clove, minced
3/4 cup thinly sliced carrot
1/2 cup chopped leak (about 1 small)
1 cup sliced fresh mushrooms
1/2 cup frozen green peas
6 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1 cup 1% low-fat milk
Biscuit Topping (recipe below)
2. Remove chicken pieces from broth. Place chicken in a large bowl and chill for 15 minutes. Strain broth through a cheesecloth-lined colander into a bowl; discard solids. Set aside 4 1/2 cups broth; reserve remaining broth for another use.
3. Remove chicken from bones; cut meat into bite-size pieces.
4. Preheat oven to 400 degrees.
5. Bring 4 1/2 cups broth to a boil in a large saucepan over medium-high heat. Add potato, chopped celery, bell pepper and garlic; cover and cook 5 minutes. Add carrot and leek; cover and cook 3 minutes. Add mushrooms and peas; cover and cook 5 minutes or until vegetables are tender.
6. Combine flour, salt and pepper in a medium bowl. Add milk, stirring with a whisk; add to vegetable mixture. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat; add chicken.
7. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Drop Biscuit Topping onto mixture to form 16 biscuits. Bake at 400 degrees for 30 minutes or until golden. Yield: 8 servings (serving size about 1 cup chicken mixture and 2 biscuits.)
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, sugar and garlic powder in a bowl. Stir in milk and margarine just until flour mixture is moistened. Yield: 16 biscuits.