Chicken Pot Pie

A chicken pot pie made with care is really hard to beat. Humble as it is, its honest flavors make a comforting and satisfying family dinner. Here I cooked a whole chicken for 9 minutes in the pressure cooker, quick-releasing the pressure. I deboned and cubed the dark meat for the pot pie, saving the breast meat for sandwiches and the broth for the freezer. Cooking each vegetable seperately is annoying but not difficult. Make the filling ahead and refrigerate it, if that fits your schedule better. While the oven is preheating, simply reheat the filling, make and add the biscuit topping and bake -it will be in the oven within 20 minutes.

Cover with water and cook seperately until tender:

3 potatoes, peeled and cubed

1 c. carrots, cut into small chunks

In large caste-iron skillet melt 2 T. butter

Saute 1/2 chopped onion until soft

Add: 3 T. flour and cook several minutes while stirring

Stir in 1 1/2 c. chicken broth and 1 c. milk or more to make a smooth gravy

Add:

1 c. frozen peas

1/2 -1 t. salt

1/4 t. poultry seasoning

1/4 t. white pepper

2-3 c. cubed chicken

drained potatoes and carrots

Cook until peas are done. You can pour filling into a large casserole, individual little casseroles, or fill an unbaked pastry shell -then top with a pastry crust. I usually prefer to top with a rosemary biscuit crust and bake it in the caste-iron skillet.

For biscuit crust mix:

2 c. flour

1/2 t. salt

1 T. baking powder

1/4 t. poultry seasoning and/or 1 t. minced rosemary (optional)

Cut in 1/4 c. butter and then stir in 3/4-1 c. milk to make a wet "droppable" biscuit topping. Put blops all over the top. It doesn't have to cover completely. Bake 350-400 degrees for 15-30 minutes.