{"id":203,"date":"2008-12-04T14:37:06","date_gmt":"2008-12-04T21:37:06","guid":{"rendered":"http:\/\/shannon.users.sonic.net\/blog\/?p=203"},"modified":"2009-01-07T13:25:37","modified_gmt":"2009-01-07T20:25:37","slug":"chicken-pot-pie-in-pictures","status":"publish","type":"post","link":"http:\/\/shannon.users.sonic.net\/blog\/?p=203","title":{"rendered":"Chicken Pot Pie, in Pictures"},"content":{"rendered":"

My English friend Dawn wanted to know what’s a chicken pot pie. This is a chicken pot pie:
\n\"\"<\/span><\/span><\/span><\/span><\/span><\/p>\n

These are American “biscuits”:
\n\"\"<\/span><\/span><\/span><\/span><\/span>.<\/p>\n

A skillet is a frying pan.<\/p>\n

This is the recipe I’m planning to try for skillet chicken pot pie with biscuit topping. It’s from Cook’s Illustrated. It looks to me like a fairly complicated production (and also pretty fattening) so I may put it off depending on how much energy I have that night and how I’m feeling about the size of my butt. I know Sam would like it though.<\/p>\n

Biscuits
\n2 \tcups unbleached all-purpose flour (10 ounces), plus extra for the work surface
\n2 \tteaspoons sugar
\n2 \tteaspoons baking powder
\n1\/2 \tteaspoon table salt
\n1 1\/2 \tcups heavy cream<\/p>\n

Filling
\n1 1\/2 \tpounds boneless, skinless chicken breasts
\nTable salt and ground black pepper
\n4 \ttablespoons unsalted butter
\n1 \tmedium onion , minced (about 1 cup)
\n1 \trib celery , sliced thin
\n1\/4 \tcup unbleached all-purpose flour
\n1\/4 \tcup dry vermouth or dry white wine
\n2 \tcups low-sodium chicken broth
\n1\/2 \tcup heavy cream
\n1 1\/2 \tteaspoons minced fresh thyme leaves
\n2 \tcups frozen peas and carrots , thawed<\/p>\n

Instructions<\/p>\n

1. For the biscuits: Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees.<\/p>\n

2. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured work surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.<\/p>\n

3. Pat the dough into a 3\/4-inch-thick circle. Cut the biscuits into rounds using a 2 1\/2-inch biscuit cutter or cut into 8 wedges using a knife.<\/p>\n

4. Place the biscuits on a parchment paper-lined baking sheet. Bake until golden brown, about 15 minutes. Set aside on a wire rack.<\/p>\n

5. For the filling: While the biscuits bake, pat the chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat until the foam subsides. Brown the chicken lightly on both sides, about 5 minutes total. Transfer the chicken to a clean plate.<\/p>\n

6. Add the remaining 2 tablespoons butter to the skillet and return to medium heat until melted. Add the onion, celery, and 1\/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the flour and cook, stirring constantly, until incorporated, about 1 minute.<\/p>\n

7. Stir in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream, and thyme, and bring to a simmer. Nestle the chicken into the sauce, cover, and cook over medium-low heat until the thickest part of the breast registers 160 degrees on an instant-read thermometer, 8 to 10 minutes.<\/p>\n

8. Transfer the chicken to a plate. Stir the peas and carrots into the sauce and simmer until heated through, about 2 minutes. When the chicken is cool enough to handle, cut or shred it into bite-sized pieces and return it to the skillet. Season the filling with salt and pepper to taste.<\/p>\n

9. For serving: Place the cooked biscuits on top of the skillet or individual servings.<\/p>\n","protected":false},"excerpt":{"rendered":"

My English friend Dawn wanted to know what’s a chicken pot pie. This is a chicken pot pie: These are American “biscuits”: . A skillet is a frying pan. This is the recipe I’m planning to try for skillet chicken pot pie with biscuit topping. It’s from Cook’s Illustrated. It looks to me like a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[],"_links":{"self":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/203"}],"collection":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=203"}],"version-history":[{"count":0,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions"}],"wp:attachment":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}