The Perfect Chicken Pot Pie Recipe

Nothing spells C-O-M-F-O-R-T to us like Chicken Potpie.  My family knows when they see roast chicken on the table that this yummy dish will follow soon after.  Leftover roast chicken works perfectly here but the meat from a deli rotisserie chicken or 2 cans (12.5 oz/can) cooked chicken will work also.  As for the biscuits, use your favorite recipe or pop a can from the store to speed things along.  I will share our favorite biscuit recipe.  The measurements look odd as I have decreased the original recipe to fit this one.   Here goes...

Oven at 450 degrees or whatever your biscuit recipe requires.

Biscuit Ingredients:

• 1-1/2 cups flour

• 1-1/2 Tablespoons sugar

• 3/4 Tablespoon baking powder

• 3/4 teaspoon salt

• 3/8 teaspoon baking soda

• 1/6 cup shortening or cold butter

• 1/2 cup buttermilk

If you do not have buttermilk on hand, put 2 teaspoons of white vinegar in liquid measuring cup & fill with milk to the 1/2 cup mark.  Let stand a moment to curdle.  Stir and add to recipe as it calls.
Mix dry ingredients.  Using a pastry blender (or two table knives), cut in the shortening until it is crumbly.  Add the buttermilk & using a rubber spatula, mix and "smear" the dough until incorporated.  It will be sticky.  Place a good amount of flour on a cutting board.  Roll the dough in flour and then pat out until 1/2 inch thick.  Cut out biscuits in any shape and let rest until needed. Dust off extra flour.

Filling Ingredients:

• 1 Tablespoon oil (your choice)

• 1 cup sliced celery

• 1 cup sliced carrots

• 2 Tablespoons cornstarch

• 2 Tablespoons cold water

• 4 garlic cloves, peeled & minced

• 2 cups chicken broth

• 2 Tablespoons sour cream

• 1/2 cup fresh/frozen peas (more or less)

• 1 lb cooked chunked chicken (more or less)
  
  Completely combine cornstarch & cold water in a little jar & set aside.  Heat oil on medium in a 10" cast-iron skillet (or any similar sized cooking vessel that can go from stovetop to oven).  Sauté celery & carrots in oil until softened.  Cover if needed but keep a close watch to not burn.  When veggies are soft, stir in the garlic cooking about one min.  You should smell it.  Carefully, pour in broth & bring to a gentle boil, stirring constantly.  Slowly add in the cornstarch/water mixture, stirring well.  The broth will thicken immediately.  Take off heat & stir in the sour cream completely.  Add peas, stir.  Add chicken (if using canned, drain liquid), stir.  Place biscuits on top.  Cook at 450 degrees for 10-12 minutes, or according to your biscuit recipe directions.  Before removing, carefully lift a biscuit to make sure it is done on the bottom.  Remove & let rest 5 minutes.  Then, enjoy the comfort.  We love to break up our biscuit in the broth so you get some in each bite. If you need help before, during or after, let me know!

Chicken Potpie pairs perfectly with our Arugula-Pear Salad. ENJOY!