Ingredients:
4 lbs of chicken breast skin and bone on
6 cups of home made chicken stock
3 large carrots, peeled and diced into 1/2 inch pieces
2 large Spanish onions, diced into 1/2 inch pieces
1 lb russet potatoes, peeled and diced into 1/2 inch pieces
4 t ribs of celery, cleaned and diced into 1/2 inch pieces
1/4 cup butter (1/2 stick)
2 large cloves of garlic, minced
2 T fresh chopped thyme
1/2 cup all-purpose
1/2 cup dry white wine
1/2 cup whipping cream
Salt and pepper to taste
Procedure:
1. Butter a 4-quart oval baking dish or 8 individual dishes.
2. Place chicken breasts in a heavy large stockpot. Add just enough broth to cover the chicken. Bring to a boil; reduce heat to low.
3. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
4. In another pot, melt butter and sauté the garlic, thyme, onion, carrots, and celery, until the onions are translucent.
5. Add the flour and cook, stirring for 2 minutes.
6. Stir in white wine and 4 cups of chicken stock.
7. Bring mixture to a boil and simmer until vegetables are tender.
8. While this is cooking over a medium heat, remove the skin and bones from the chicken breasts. Cut meat into 1/2-inch pieces and add to the potpie filling.
9. Season with salt and pepper. Add the heavy cream at the end. Pour mixture into the prepared dish. Cool for 45 minutes. Filling can be made one day ahead. Cover and refrigerate.
10. Preheat oven to 400 degrees.
11. Make your favorite buttermilk biscuit dough or use store bought puff pastry. Roll out to 1/4-inch thick. Flip onto the baking dish. Trim dough overhang; tuck remaining dough edge inside the dish.
12. Brush top with a beaten egg mixed with a little water.
13. Cut slits in the crust to allow steam to escape.
14. Bake on a cookie sheet in the middle of the oven for 50 minutes or until crust is golden and gravy is bubbling. Let stand 10 minutes before serving.
6 cups of home made chicken stock
3 large carrots, peeled and diced into 1/2 inch pieces
2 large Spanish onions, diced into 1/2 inch pieces
1 lb russet potatoes, peeled and diced into 1/2 inch pieces
4 t ribs of celery, cleaned and diced into 1/2 inch pieces
1/4 cup butter (1/2 stick)
2 large cloves of garlic, minced
2 T fresh chopped thyme
1/2 cup all-purpose
1/2 cup dry white wine
1/2 cup whipping cream
Salt and pepper to taste
Procedure:
1. Butter a 4-quart oval baking dish or 8 individual dishes.
2. Place chicken breasts in a heavy large stockpot. Add just enough broth to cover the chicken. Bring to a boil; reduce heat to low.
3. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
4. In another pot, melt butter and sauté the garlic, thyme, onion, carrots, and celery, until the onions are translucent.
5. Add the flour and cook, stirring for 2 minutes.
6. Stir in white wine and 4 cups of chicken stock.
7. Bring mixture to a boil and simmer until vegetables are tender.
8. While this is cooking over a medium heat, remove the skin and bones from the chicken breasts. Cut meat into 1/2-inch pieces and add to the potpie filling.
9. Season with salt and pepper. Add the heavy cream at the end. Pour mixture into the prepared dish. Cool for 45 minutes. Filling can be made one day ahead. Cover and refrigerate.
10. Preheat oven to 400 degrees.
11. Make your favorite buttermilk biscuit dough or use store bought puff pastry. Roll out to 1/4-inch thick. Flip onto the baking dish. Trim dough overhang; tuck remaining dough edge inside the dish.
12. Brush top with a beaten egg mixed with a little water.
13. Cut slits in the crust to allow steam to escape.
14. Bake on a cookie sheet in the middle of the oven for 50 minutes or until crust is golden and gravy is bubbling. Let stand 10 minutes before serving.
Restaurant: Atwood Cafe, 1 W Washington St, Chicago, IL, USA
Recipe Type: AuthenticSubmitted By: Chef Derek Simcik
Recipe Author: Chef Derek Simcik
Recipe Source: http://www.atwoodcafe.com/recipes.php?recipe_id=25