Chicken Pot Pie
Original Source: Cooking for Engineers (Michael Chu)
Preparation
Preheat oven to 400!
Part 1: Chicken and Dough
Chicken
- Butterfly and trim chicken
- Salt and pepper them
- Cook in butter or oil in nonstick pan
- After done and browned, cut into chunks.
Dough
- Mix 2c flour, 1 tbs baking powder, 1/4 tsp salt
- Cut 6 tbs of cold butter into pea size (or try.)
- Mix 3/4 milk
- Whenever you get a chance, roll out and place half in bottom of buttered dish.
Part 2: Veggie Prep
- Cut half an onion into small dice.
- Cut carrots into large dice.
- Do potatoes.
- Carmelize onions, set aside until later.
- Cook carrots after onions are done.
Part 3: Creamed Chicken
- Make roux with 4 tbs butter and 1/2 flour.
- Add 2 cups broth and 1.5 cups milk, mix
- Bring to simmer, scrape, cook one minute
- Add chicken, 2 tbs sherry, 1/2 tsp nutmeg, pepper, salt, lemon juice.
Part 4: Pie
- Add onions and carrots and potatoes to creamed chicken, mix
- Pour into dish
- Cover with strips of remaining biscuit dough
- Cook for 25 minutes.