xXLithiumXx
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Joined: 9/2/2008
From: Hell, Kentucky
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Some people have asked for the Chicken Pot Pie Recipe-
I have made it very simple, and even cheated for those that do not, or can not cook biscuit dough. If you have questions, please feel free to email me. I am always glad to share.
I am gonna start adding stuff to the Feeding Dragon's thingie Forni has going on.
Until then-
1) put water in the pot- I use a stock pot
2) add chicken- I am going to list seasonings for about 6 or so cups of water and two to three large breasts.
3) season water with-salt, pepper, onion powder, garlic powder, poultry seasoning, celery seed and season salt, Montreal seasoning (about 1-1 1/2 tblspoons each, just kind of taste it as you go and get it where you want it.)
4) Add veggies, I use baby carrots so I don't have to chop them, but you can if you want to, but add them as the water starts to get warm, so that the veggies get the flavor of the chicken. Veggies should be cooked as well, because the water has to boil to cook the chicken, so you are cooking every thing at once.
5) Pull the chicken out once it is cooked to desired doneness, you may have to cut it into chunks or however you want to do it. Leave the water with the veggies on to continue cooking, let it be at a rolling boil. You may want to pour out a little of the water, depending on how much gravy you want around your filling. This is kind of a judgement call based on how you like it, and how big a pie your are making, and how many you are feeding.
6) blend about a half cup of flour with water, it needs to be COLD water, because the water from the broth will cook the flour and make it thick in the bowl. You want it to be kind of runny, because you are just going to add it a little bit at a time. As it cooks, you will see the broth thicken to a gravy, so when it gets to a gravy consistency, you won't add any more.
7) Add your chicken to the gravy/veggie mix, and just kind of blend. Keep this on low heat, just so the flavors blend.
8) In a different stock pot-oven safe if you please- take the canned biscuits that you get in the 4 pack, and use a can or can and a half half if you need to, and about half way up the side of the pan, line around it, the dough should stick, because you don't really need to spray it with anything, it just makes things more complicated. But anyway, you just go about half way up the side of the pan, and all the way around, I overlap the dough, just so it holds in place. SO you will have no dough on the bottom, no dough about half way up the pan, and then a ring of dough around the middle sides of the pan.
9) Add filling. Be careful, make sure you don't get burned that shit is hot, and it hurts if it gets on your skin. But make sure your taters and carrots are cooked to tenderness.
10) Top with biscuit dough. Just kind of flatten it in the palm of your hands, and place it in a little overlapping circle over the top of the filling to make the top crust.
11) place in the oven, usually at about 350, and cook until biscuits are cooked thru and golden brown.
12) Let stand about 2 minutes, serve in whatever bowl, and like I said, I top mine with a little bit of butter, but only by the serving, because not everyone likes that flavor.
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