Chicken Pie with Biscuits
This recipe for Chicken Pie is time consuming, but well worth it. Simmering the vegetables in broth and then later building a sauce with that veggie-infused broth makes for a very flavorful dish. Without the traditional cream-based sauce of chicken pot pie, this freezes very well. So make double! 
- 4 cups low-sodium chicken broth
- 3 carrots, cut and peeled, in 1/4″ thick slices
- 3/4 lb red potatoes, washed, quartered lengthwise, and cut into 1/2″ thick slices
- 3 large celery ribs, cut to 1/2 ” thick slices
- 2/5 cups cubed or shredded cooked chicken (about 1 lb)
- 6 tbsp butter
- 1 medium onion, chopped
- 6 tbsp flour
- 1/4 tsp nutmeg
- 1/2 cup minced fresh parsley
- 1/4 dried thyme
Bring broth to a boil in 4 qt heavy saucepan. Add carrots, potatoes, and celery and simmer until tender, about 15 min. With a slotted spoon, remove vegetables and put aside. Reserve 3.5 cups broth for sauce. Put the cooked chicken in with the vegetables.
Melt butter in a large heavy saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add flour and cook, stirring, about 3 min to make a roux. Add the reserved 3.5 cups broth in a slow steady stream, whisking constantly. Bring to a slow boil, whisking. Reduce heat and simmer, stir in nutmeg, parsley, thyme, and salt and pepper to taste.
Add chicken and vegetables to the sauce over low heat or no heat. Fold together to coat evenly, stirring gently until just combined. Serve with cheddar biscuits, baked alone first and dropped over the chicken later.
November 1st, 2009 | Category: comfort food, poultry
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