Provided by Rachael Ray : Food Network
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- 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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Monir Sikdhar2022
[email protected]This is the best chicken pot pie recipe I've ever tried.
Aakef Abdulhameed
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Bilal Jodon
[email protected]This recipe is a great way to use up leftover chicken.
Donna Singh
[email protected]I made this for my husband's birthday dinner and he loved it. He said it was the best chicken pot pie he's ever had.
the fresh hero brian
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the drop biscuits and the chicken pot pie filling was packed with veggies.
Medanet Yohanes
[email protected]I'm not a fan of drop biscuits, but I loved the way they turned out in this recipe. They were light and fluffy, and they held up well in the pot pie.
Dewan ismail
[email protected]This is the best chicken pot pie recipe I've ever tried. The drop biscuits are so flaky and the filling is creamy and flavorful.
Arbab Qatar
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The drop biscuits are so easy to make and they always turn out perfectly.
Farida Akther
[email protected]This recipe is a great way to use up leftover chicken.
Sujan Sunar
[email protected]I made this for a potluck and it was a huge hit. Everyone loved the drop biscuits and the chicken pot pie filling was creamy and flavorful.
Chloe Gunn
[email protected]This was a really easy recipe to follow, and the end result was delicious. I'll definitely be making this again.
Laone Molemoeng
[email protected]I'm not a big fan of chicken pot pie, but I loved this recipe. The drop biscuits were so good that I ate them all before the pot pie was even finished.
Malcom Butler
[email protected]This was the perfect comfort food for a cold winter night.
Omar Jawo
[email protected]I made this for my friends and they all raved about it. The chicken pot pie was creamy and flavorful, and the drop biscuits were fluffy and golden brown.
Sandeep Tamang
[email protected]This recipe is a keeper! The chicken pot pie was delicious and the drop biscuits were the perfect addition.
NARAR Rocks
[email protected]I wasn't sure how the drop biscuits would turn out, but they were surprisingly good! They were light and fluffy, and they held up well in the pot pie.
Yahya Yishak
[email protected]This was a really tasty and easy chicken pot pie recipe. The drop biscuits were so easy to make and they turned out perfectly.
Dale whitehurst
[email protected]I made this last night and it was a hit with the whole family! The biscuits were fluffy and the filling was creamy and flavorful. I'll definitely be making this again.