Chicken Pot Pie
I have been thinking about making chicken pot pie for years now.
It began when my brother bought me the Marshall Field’s Cookbook shortly after (may it rest in peace) its untimely demise at the hands of Macy’s, something that Chicago will collectively never forgive Macy’s for. The cover recipe of the book is, of course, the dish that started it all: the Marshall Field’s chicken pot pie that was first served to two well-off Fields customers by an extremely accomadating saleswoman.
I’ve worked in retail, and hell would have frozen over before I gave any customer at Sears my lunch. But I digress.
Pot pie is somehow something I’ve never gotten around to. The Fields version involves fussy chicken preparation and individual ramekins and really, at heart, I’m lazy. Extremely lazy. As it is, pot pie is strictly a weekend meal, and my version isn’t even that difficult.
My version is cobbled together from various versions floating around the internet with some inspiration drawn from Nick Malgieri’s recipe in The Modern Baker. It has a biscuit top, loads of tender dark meat chicken, onion, mushrooms, carrots and peas. It’s time-consuming – probably 6 hours in total – but easy as (wait for it) pie.
Chicken Pot Pie
1 1/2 lb boneless skinless chicken thighs
1 chopped Spanish onion
1 C chicken broth
8 oz sliced mushrooms
10 oz pkg frozen peas and carrots
1 can refrigerated buttermilk biscuits
1 C heavy cream
1 T butter
1 T flour
1 T poultry seasoning (I use Penzey’s Bicentennial Rub)
1 t pepper
White wine (optional)
Combine chicken thighs, chopped onion, broth, and poultry seasoning in a slow cooker and cook 4 hours on high (or 8 on low). Drain chicken, reserving broth, shred, and spread in an oiled casserole and allow to cool slightly.
Meanwhile, saute the sliced mushrooms in butter and white wine (optional, but awesome). Toss with chicken and onion mixture.
In a medium saucepan, make a roux with the flour and butter, cooking long enough to get rid of the pasty flour taste, and then add 1 C of reserved chicken broth and 1 C of heavy cream. Cook until thickened, season with pepper and stir in carrots and peas. Pour the sauce over the chicken, onion, and mushroom mixture and stir to coat before topping with biscuits. Bake for 30 minutes at 350F, or until biscuits are golden brown.
Look, a photo! It's like I'm a real food blogger or something!
