October 18, 2006

Life with Betty








Yesterday I kept my new dutch oven on top of the stove all day, just so I could look it. At one point I made a special trip into the kitchen just to see it and for some reason I thought to myself, Betty. Yes, Betty. I don't know why I felt the need to name my dutch oven. Surely that is not something your typical sane person does. Obviously I'm not your typical sane person. I'm okay with that. I must also admit that I name my Christmas trees. This is obviously a pattern of behavior for me. I'd seek help but I just don't have the time.

I made chicken pot pie with a biscuit crust for my first meal with Betty. It was out of this world good. I'm still tweaking the recipe but the following is about what I did. This would be a good time to mention that this is my personal recipe and while I'm happy to share it, it belongs to me and god willing will end up in my cookbook one day soon. Enjoy!

Chicken and Biscuits

2-3 lbs boneless skinless chicken breasts
olive oil
kosher salt and black pepper
4 cups chicken stock (1 large box)
1 small can cream of chicken soup
1 1/2 sticks butter
2 yellow onions, chopped
3/4 cup flour
1/4 cup heavy cream
6 carrots, chopped
1 -10 ounce package frozen peas (I didn't use this but you pea eaters feel free!)

Biscuits:
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 stick cold butter, diced
3/4 cup buttermilk
melted butter
Season chicken with salt and pepper and drizzle with olive oil. Bake chicken at 350° for 40 minutes or until cooked through. Cut chicken into bite size chunks.
In a medium bowl with a whisk blend chicken broth and cream of chicken soup.
In a dutch oven saute onions in 1 1/2 sticks butter for 10 to 15 minutes over medium heat until translucent adding carrots after about 5 minutes. Add 3/4 cup flour stirring constantly for 2 minutes. Add chicken broth mixture and stir over high heat til thickened. Add 1 1/2 teaspoon salt and 1 teaspoon pepper and 1/4 cup heavy cream. Add chicken and peas and mix well. Bake covered for 15 minutes.
To make biscuit topping, combine 2 cup flour, 1 tablespoon baking powder, 1/2 teaspoon kosher salt and 1 teaspoon sugar. Blend in diced butter til small pea size clumps form. Add 3/4 cup buttermilk and stir just til blended. Roll our to 3/8 inch thickness and cut out with round biscuit cutter. Brush top of biscuits with melted butter and bake uncovered for 20 to 30 minutes more or until the biscuits are browned.
Notes: I've decided that the biscuits just make the recipe so next time I make it I'm going to make one large biscuit on top instead of cutting them with a biscuit cutter.


4 comments:

  1. Yum! I love chicken pot pie - this recipe sounds great - I'll give a try this weekend!

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  2. This sounds heavenly! I will definitely try this as soon as I get a "pot" ~ yes I have pot envy! Thanks for sharing!
    Kim

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  3. I hope you both enjoy it is as much as I did. As a side note, it tastes great as leftovers.

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  4. Mmmm, mmmm! Thank you! Can't wait to try it. And it looks beautiful on Betty. My dutch oven used to my grandmother's. It's a Magnalite from the 50's and I love it.

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