Chicken Pot Pie

I know this is call "Cooking for Two" . This should serve 4 but we ate almost all of it.

This is a modification of a Mark Bittman recipe from the NY Times. HERE. Watch the video to see Mr. Bittman explain his method. Somehow I had also run into the CI version of Chicken Pot Pie recently but I mainly did Bittman. I really like the Bittman recipe and method better. Maybe it's his aversion to making things hard. I love that about him. He calls this a cobbler. OK call it what you want, I never liked the crust on the bottom anyways.


So my goals of the the day:
1) Surprise my wife. She loves chicken pot pie and had no idea. She guessed I made pork tenderloin just before it came out of the oven. She also had thirds. CHECK.
2) Use my Calphalon everyday pan. I've had this thing for two years and never used it. Yep everyday is right. I would also like to make this in one pan. CHECK
3) Avoid the mushrooms. We have a daughter who is allergic and we are not big fans anyways. CHECK
4) Add green beans for the mushroom volume and add garlic. You can never have too much garlic. CHECK

Rating 9.5
Next time I'll put it in a smaller diameter baking pan and use less biscuit topping. I increased the biscuit by 50% due to the size of the pan.

Bravo to Mr. Bittman for a great recipe. Please note, my recipe is not the same, just close with my changes. See link above for the original. I, of course, like mine better.

(printable recipe)
Tools: Nothing special

Ingredients:

 2 T olive oil
1 large onion chopped
1 t salt
1/2 t pepper
3-4 cloves of garlic minced
1 14 oz can chicken broth
1 sprig fresh rosemary
2 medium carrots, cut into coins
2 boneless chicken breast, diced to 1/2 to 3/4 inch
1 cup peas, frozen
1 cup green beans, frozen
2 tablespoons cornstarch

Biscuit topping:
1 1/2 cup flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into bits
1/2-3/4 cup buttermilk
1 egg.

Instructions:

1) Heat 2 T oil over medium high heat. Add onion, salt and pepper. Cook until onion starts to become translucent. Add garlic and cook one more minute.

2) Remove from heat. Add 14 oz can chicken broth, sprig of rosemary. Bring to boil for 1 minute.

3) Add chicken and carrots. Cook on medium high (light boil) for 10 minutes.

4) Add peas and green beans. Boil for 2 minutes until frozen vegies are tender.
5) Remove from heat. Remove sprig of rosemary. Remove approx. 1/8 cup of fluid in a 1/2 cup measuring cup.
6) Add 2 T corn starch to the removed fluid and stuar until smooth.
7) Place pan back on medium heat. Add corn starch mixture and stur well. Cook until thickened. (1-2 minutes) Remove from heat.

8) Spread biscuit mixture over pan. Spread thinly it will puff up a lot.

9) Cook in 400 degree convection oven for about 30 minutes. Top should be very brown and temp 180 plus.

10) Let set for 5-10 minutes before serving.

Biscuit Topping:

1) Mix flour, baking powder, baking soda, and salt in large mixing bowl. Mix well dry.
2) Add 3 T unsalted butter cubed finely. Mash in with alarge fork until well distributed.
3) Add egg. and 1/2 cup buttermilk. Mix well. Continue to add milk until dough is very moist and somewhat "sloppy". It needs to spread easily.
(Note: you can substitute for the buttermilk with 1 cup warm milk with 1-2 t vinegar added and set for 5 - 10 minutes.)

Notes: I needed this much biscuit to cover the diameter of the pan. You can cut it down for a smaller pan. Don't sweat the measurements too much. Just get close and it will be great.

Chicken Pot Pie

by DrDan at 101 Cooking For Two March-10-2010

This is a modification of a Mark Bittman recipe from the NY Times. HERE. Watch the video to see Mr. Bittman explain his method. Somehow I had also run into the CI version of Chicken Pot Pie recently but I mainly did Bittman. I really like the Bittman recipe and method better. Maybe it's his aversion to making things hard. I love that about him. He calls this a cobbler. OK call it what you want, I never liked the crust on the bottom anyways. So my goals of the the day: 1) Surprise my wife. She loves chicken pot pie and had no idea. She guessed I made pork tenderloin just before it came out of the oven. She also had thirds. CHECK. 2) Use my Calphalon everyday pan. I've had this thing for two years and never used it. Yep everyday is right. I would also like to make this in one pan. CHECK 3) Avoid the mushrooms. We have a daughter who is allergic and we are not big fans anyways. CHECK 4) Add green beans for the mushroom volume and add garlic. You can never have too much garlic. CHECK

Ingredients

• 2 T olive oil
• 1 large onion chopped
• 1 t salt
• 1/2 t pepper
• 3-4 cloves garlic minced
• 14 oz can chicken broth
• 1 sprig fresh rosemary
• 2 medium carrots, cut into coins
• 2 boneless chicken breast, diced to 1/2 to 3/4 inch
• 1 cup peas, frozen
• 1 cup green beans, frozen
• 2 tablespoons cornstarch
• Biscuit topping:
• 1 1/2 cup flour
• 1 1/4 teaspoo baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cut into bits
• 1/2-3/4 cup buttermilk
• 1 egg

Instructions

1) Heat 2 T oil over medium high heat. Add onion, salt and pepper. Cook until onion starts to become translucent. Add garlic and cook one more minute.2) Remove from heat. Add 14 oz can chicken broth, sprig of rosemary. Bring to boil for 1 minute.3) Add chicken and carrots. Cook on medium high (light boil) for 10 minutes.4) Add peas and green beans. Boil for 2 minutes until frozen vegies are tender.5) Remove from heat. Remove sprig of rosemary. Remove approx. 1/8 cup of fluid in a 1/2 cup measuring cup.6) Add 2 T corn starch to the removed fluid and stuar until smooth.7) Place pan back on medium heat. Add corn starch mixture and stur well. Cook until thickened. (1-2 minutes) Remove from heat.8) Spread biscuit mixture over pan. Spread thinly it will puff up a lot.9) Cook in 400 degree convection oven for about 30 minutes. Top should be very brown and temp 180 plus10) Let set for 5-10 minutes before serving

Details

Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Yield: 4 servings

Updated

April 29, 2011