Stoned chicken pie
OK bad pun on Chicken pot pie I know, but hey it got you to read this 
Yes I cancelled my trip to Vancouver, I decided I would do that on the Victoria Day weekend in May when theweather and roads would be considerably better.
One of the disadvantages to living alone is having to cook for one. It is limiting. You get in the habit of buying small prepackaged cuts of meat, no roasts or whole chickens as generally you can’t eat it fast enough, or you grow tired of the leftovers and food gets wasted. Still, I love barbequed chicken and not having a grill of my own anymore I occasionally buy a BBQ chicken from the local grocery store. After several days of chicken sandwiches I knew I wasn’t going to get through it in time that way so today, being a holiday, I had the time to make a chicken pot pie. Mmmmmmm good.
Take a nice big fat Vidalia sweet onion and chop it up, do the same to 3 or 4 cloves of garlic, a couple of carrots and stalks of celery. Chop some mushrooms and sauté the lot in a dutch oven. Throw in a good bunch of fresh thyme, lots of fresh ground black pepper, a good grating of fresh nutmeg, a bay leaf and about 1/2 the meat of a BBQ chicken nicely diced, then set mixture aside (about 2 cups). While you are doing that melt 4 tablespoons (2oz) of butter in a saucepan, add 4 tablespoons of flour and cook until very lightly browned over medium heat and then slowly add 4 cups of chicken stock whisking constantly to prevent lumping. Cook sauce until it is thick then add to chicken and vegetables in the dutch oven. Adjust seasoning with salt and pepper. Make a basic baking powder biscuit dough and cut into rounds as for biscuits and place on top of the chicken mixture and bake at 350F until the biscuits are nicely raised and browned. You could also cover the top with a flaky pie crust, just make certain you vent it well.
Related posts
Whacko »
