It’s time to answer a couple of questions.
I bought the Greek Gods ice cream at our local fancy-ass grocery store with the carpet on the floors and the guy who loads the groceries into your car for you. Starts with a B and ends with a ylerly’s. Very good ice cream.
As for the chicken pot pie, yes, you may have my recipe. Technically, this isn’t really pot pie since it’s not really pie. It’s pot pie filling with biscuits on the side, but it’s faster and easier since you can make and bake the biscuits while the soup is simmering, plus you can save the leftover biscuits and serve them with jam for breakfast the next morning.
Let’s start with those biscuits. Just make your favorite kind of biscuits. I use the recipe in the Better Homes and Gardens cookbook, with real butter. Biscuits really aren’t that scary to make from scratch, and it’s likely you have the ingredients in your kitchen right now. Butter, flour, salt, milk. However, if you really don’t feel like making biscuits from scratch, it’s okay to buy the kind in the can and bake ‘em up. They just won’t taste as good. But don’t bother making the biscuits till you’ve got the soup done and simmering in the pot. ‘kay?
Now on to the soup. You’ll need:
Some cooked chicken – one of those packs of boneless skinless chicken breasts works great, or if you have a bunch of leftover roast chicken, that works great too. A pound to a pound and a half.
A couple/few potatoes. Two if they’re big ones, three if they’re medium.
An onion, diced up.
Some carrots, chopped – about the same amount as the onion piles up to, more if you really like carrots.
Celery – same amount.
2 T olive oil
1/2 to 1 cup frozen corn (optional)
1 T lemon juice
salt and pepper
1/2 cup olive oil or butter
1/2 cup flour
2 cups milk
2 cups chicken broth
Peel the potatoes and cut them up into 1/2 to 1″ cubes. If you’re using raw chicken, cut that up into chunks too – you can cook it in large chunks and cut it into bite-sized pieces when it’s done. Handling cooked chicken is much less disgusting than raw, right? This sounds crazy, but dump both the chicken and the potatoes in a pot of water and boil until they’re cooked – about 15 minutes. Drain and set aside for later.
Okay, chop up all the veggies, and cook the carrots, onions and celery in the olive oil in a big pan – like a dutch oven or stock pot – till they’re starting to get tender. Dump them out of the pan and set aside for a few minutes.
Now make the roux – that’s a fancy name for gravy that turns into the base for soup. In the same pan, melt the butter (do not substitute margarine! That’s just disgusting. Olive oil works great if you want to substitute something.) When the butter is melted, dump in the flour and whisk it till it starts to get a little browned – a few minutes. Next, slowly add the chicken broth, whisking as you go along so it doesn’t end up lumpy. Add in the milk the same way.
Now, add back in your veggies, toss in a few handfuls of corn if you like corn, you can add in some frozen peas or green beans if you like those. Hell, you could make this as a vegetarian dish if you skip the chicken and use veggie stock. It’d still be good. Toss in the chicken now, too. Let the whole thing simmer on low for a little while, and start making your biscuits.
When the biscuits are 5-10 minutes from done, toss the cooked potatoes into the soup. When the biscuits are done, serve up the soup and eat up. This stuff freezes pretty well, and makes enough for leftovers for our family. Yum!
Thanks for posting the recipe – I’m going to make it, using leftover turkey, this weekend.
Happy Thanksgiving!
Hi Shelley – thanks for recipe – we don’t make biscuits (as you mean them) over here in UK, any recommendations for good recipe from the internet or can you just use any? I have only had these once before and that was years ago when they used to serve them in KFC!
OMG this is PERFECT! I came up to my computer to search for a pot pie recipe to use with leftover turkey, and decided to check a few blogs I enjoy, yours among them. None of my cookbooks have anything like what I want. Anyhow, I read this post, and it’s EXACTLY what I wanted! I have extra pie crust to use, so mine will be actual pot pies. Thank you so much!
LOL – Shelley, when I read your post title, I thought to myself I’d rather have my ice cream on pecan pie, thank you.
For a really great biscuit recipe, try Shirley Corriher’s Touch of Grace biscuits. She makes a really wet dough, unbelievable wet, but it puffs up amazingly because of all the steam that generates.
http://www.goodeatsfanpage.com/References/TalentInfo/ShirleyCorriher.htm
We made this over the weekend using leftover mashed potatoes as the “crust” and baked in a pie pan. This recipe tasted exactly like we wanted it to, even with some substitutions. Thanks!