Chicken Pot Pie

Inspired by other recipes I have seen I wanted to try again to make a chicken pot pie. My previous attempts were anemic in chickeny flavor. Also I am a huge fan on the one pot thing where I can make everything in one pot instead of a pot and a pie plate or individual ramekins. They can be fun and fancy but for the regular dinner mode I want something more practical and less messy. I have other things I want to do then dishes.

Chicken Pot Pie

1 whole chicken, cut up into its parts

4 stalks celery

4 carrots

2 onions

salt and pepper

1 bay leaf

1/2 tsp oregano

1/2 tsp thyme

1 tsp marjoram

8 T butter/ chicken fat

3/4 c flour

 1 c peas

1/4 c parsley

1 T chicken base

Biscuit Top

1 1/2 c flour

2 tsp baking powder

1/2 tsp salt

2 tsp sugar

1/2 tsp cream of tartar

6 T butter, cold

1/2 c 2 T buttermilk

1. Season the chicken with salt and pepper. Heat a dutch oven over medium high heat and when hot add the several pieces of the chicken skin side down. Let cook unmoved until a nice golden crust appears. turn and brown on all sides. remove and repeat with the remaining chicken. Pour out the chicken fat, reserving for later.

2. Return the chicken to the pot along with 1 onion cut into quarters, the skin still on, 2 celery stalks snapped into 2 or 3 pieces each, 2 carrots also broken, with the bay leaf, oregano, thyme,  and marjoram. Cover with 8 cups of water.

3. Bring to a boil and reduce to a simmer. If you are inclined, skim off any of the foam that accumulates from the chicken simmering. Continue simmering 1 hour or until the chicken is tender and shreds easily. Remove the chicken to cool and shred and strain the broth. I like to pour the broth into a large bowl with a fine mesh strainer or cheesecloth to get out all of the solids.

4. In the empty pot, heat the butter or chicken fat. I like to measure and use what fat I have from cooking the chicken and use butter for the rest. Add the flour and cook until it mixes into a wet sand texture. Gradually add the stock you made whisking to remove and lumps.

5. Chop the remaining 2 stalks celery, 2 carrots and the onion into bite sized pieces and add to the opt along with the shredded meat. Let it simmer, stirring occasionally until the vegetables are tender.

6. While that is simmering, make to biscuit top. Crumble the butter in the flour with your fingers until it is the size of peas. Add the remaining baking powder, salt, sugar cream of tartar and buttermilk and mix until it is just combined.

7. Lay out on a piece of parchment or wax paper and form into a solid mass. Gently press into a circle roughly the size of your pot.

8. Heat the oven to 350 and check the pot. If the vegetables are cooked add the peas and the fresh parsley, stirring it together. Using the parchment or wax paper to lift it, gently lift and then flip the biscuit top onto the food in the pot. Place in the oven and bake until the top is golden and the biscuit is cooked through.