gluten-free biscuit mix, but I wanted to make something besides plain ole biscuits. Lucky for me the grocery had whole chickens on sale this week for $0.67 a pound. Why not roast a chicken and then make a pot pie with the biscuit mix and all the fresh veggies I have. What I love about pot pie is that you can put whatever veggies you like inside. My husband loves Mushrooms. Us not so much. So I can put mushrooms in his and potatoes, carrots and onions in ours.
First I had to roast the chicken. Roasing a whole chicken is very cost effective, especially when the chicken is on sale. When I roast it, I usually get 2 full meals from it. Tonight I will do pot pies, Tomorrow I will make tetrazzini with the rest of the leftovers. I always steer back to the basic way to roast chicken adapted from an ancient Julia Childs recipe. But you can make pot pie with any leftover chicken. Here is how I roast mine, I have changed so much that you can't call it Julia's anymore, but she was my inspiration:
1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
1/4 cup cold butter cubed
butter (for rubbing outside of chicken)
Salt and black pepper
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth
Preheat oven to 425 degrees F.
Wash the chicken and dry thoroughly. Drying the chicken is really the key to getting perfect browning. Season the cavity with salt and black pepper. Pull up the skin of the chicken and slide the onion and lemon underneath. I love this technique because it holds the flavor against the bird while it roasts. stuff with cold cubes of butter and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled roasting pan in the oven.
Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken.
Remove the chicken and spoon the fat out of the roasting pan and discard. Into the pan, stir in the thyme and the 2 cups of chicken broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce... you will be using this sauce inside the pot pies, see below as "warm sauce".
In a large saucepan add:
2 cups medium-diced potatoes.
Brown on one side and turn over, then add:
2 cups yellow onions, chopped (2 onions) Cook for 5 minutes on medium high heat. Then add:
2 cups medium-diced carrots, for 2 minutes, Then add:
1/2 cup minced fresh parsley leaves
1/4 cup better batter gluten free all-purpose flour
1/4 cup heavy cream
warm sauce from the roasted chicken
Add 4 cups shredded roasted chicken
Divide the filling equally among 4 ovenproof bowls.
better batter pancake and bisuit mix. I really feel like crying right now. I am one that makes everything from scratch. I sift my own flour, do all the mixing... it takes hours. The ingredients of this batter is all natural, it is what I would do, minus the hours of doing it, and I hate to admit it, but it is even better than the flour I hand sift. For the first time since Taylors diagnosis I have hope for her! Any of you that are gluten intollerant or have Celiac ... I strongly urge you to try their mixes and flours. You can buy them here: http://www.betterbatter.org/
Any way... To make the dough I used
2 1/4 cups of the gluten-free biscuit mix
1 cup buttermilk
egg wash( 1 egg whipped to brush on top of dough)
Combine mix and buttermilk to make a soft sitcky dough.
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