Drop Biscuit Chicken Pot Pie (Rachael Ray) Recipe

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Drop Biscuit Chicken Pot Pie (Rachael Ray)

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Ingredients:

Serving

poached chicken
1 large chicken , 5 to 6 lb
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 tbsp 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 tbsp butter
3 tbsp all-purpose flour
1 quart chicken stock, homemade or store-bought
3 to 4 sprigs tarragon, leaves chopped
1 rounded tbsp dijon mustard
1 1/2 lb 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

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2343.55 Kcal (9812 kJ)
Calories from fat	1381.81 Kcal
		% Daily Value*
Total Fat	153.53g	236%
Cholesterol	803.62mg	268%
Sodium	1434.17mg	60%
Potassium	2610.14mg	56%
Total Carbs	60.09g	20%
Sugars	18.89g	76%
Dietary Fiber	7.68g	31%
Protein	169.47g	339%
Vitamin C	50.1mg	83%
Vitamin A	0.9mg	31%
Iron	11.5mg	64%
Calcium	222.2mg	22%

Amount Per 100 g
Calories	163.83 Kcal (686 kJ)
Calories from fat	96.6 Kcal
		% Daily Value*
Total Fat	10.73g	236%
Cholesterol	56.18mg	268%
Sodium	100.26mg	60%
Potassium	182.46mg	56%
Total Carbs	4.2g	20%
Sugars	1.32g	76%
Dietary Fiber	0.54g	31%
Protein	11.85g	339%
Vitamin C	3.5mg	83%
Vitamin A	0.1mg	31%
Iron	0.8mg	64%
Calcium	15.5mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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