WHITE CHICKEN POTPIE
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan.
- In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it's O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
- Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 822 milligrams, Sugar 6 grams, TransFat 1 gram
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Robert Witek
[email protected]I love this recipe! The chicken potpie is always creamy and delicious.
U can't See
[email protected]This is my go-to chicken potpie recipe. It's always a hit with my family and friends.
Charles Eammuel Kamara
[email protected]I'm not sure what I did wrong, but my potpie turned out dry and bland. I won't be making this recipe again.
Jennifer Cannon
[email protected]This recipe is a lot of work, but it's worth it. The potpie is delicious and perfect for a cold winter day.
ayaz sajid
[email protected]I thought this recipe was just okay. I've had better chicken potpie before.
Nadar Bhatti
[email protected]The filling was a little bland for my taste, but the crust was amazing.
Basant Singh
[email protected]This recipe is a keeper! I've made it twice now and it's been a hit both times.
Badol Birdhin
[email protected]I'm not a huge fan of chicken potpie, but this recipe changed my mind. The filling was creamy and flavorful, and the crust was flaky and buttery.
Merga Lamesa
[email protected]This was my first time making chicken potpie and it was easier than I thought! The recipe was easy to follow and the potpie turned out delicious.
Linda Bush
[email protected]I followed the recipe exactly and the potpie turned out great. The only thing I would change is to add more vegetables to the filling.
Alex and Noah S
[email protected]This white chicken potpie recipe was a hit with my family! The filling was creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.