Chicken Pot Pie - Blue Plate Bar & Restaurant
By: Import User
Updated: July 12, 2007
36 oz. chicken
2 cups carrots
2 cups celery
2 cups yellow onion
1 cup button mushrooms
1/4 cup shallots
2 tsp dried thyme
3 TB unsalted butter
3 TB all purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
1 tsp kosher salt
1 tsp ground black pepper
2 TB parsley
1 1/2 biscuit (use your favorite biscuit recipe)
4 cloves garlic
yields 6 portions
Brown chicken and toss with half of the flour. Remove and saute vegetables and herbs. Add chicken and half of the stock, bring to a boil.
Combine the rest of the flour and the rest of the stock, add to chicken mixture. Cook 10 minutes. Add cream and parsley and let thicken.
To serve: heat 12 oz of filling, pour into a bowl, top with 3 biscuit halves and heat in oven for 2 minutes.
