Friday, May 1, 2015

Chicken and Dumplin Pot-Pie

   Nothing like the smell of a chicken pot-pie in the spring time. Who doesn't love the way the aroma, and flavor marry with a poetic symbiosis. Not much different is the pot-pies cousin, chicken and dumplings. Now for those of you that are scared of carbs this is in no way for you. I introduce Chicken and Dumplin Pot-Pie.

     For this dish there are two easy steps; first the chicken and dumplings have to be made, and second the pot-pie.
   Ingredients for the:
- 1 bag of Mrs. B's frozen biscuits
- 2 boneless chicken breast
- 3 tsp celery seed
- salt
- pepper
- 2 tsp
- refrigerated pie crust
- 1/4 pound melted butter
-1/2 cup diced celery
-1/2 cup diced carrots
-1/4 diced red onion
-1/4 cup white wine
- 1/4 cup olive oil
  Take eight of the frozen biscuits and set aside to thaw. Place the two chicken breast in a small stock pot of boiling water, and add seasoning. When the chicken is cooked through, pull the breast out hand shred.
  Break or cut biscuits into pieces about 1/5 the mass of the biscuit, and add to water with shredded chicken. Make sure and stir frequently, the dumplings will burn to the bottom very easily. Cook until dumplings are cooked through, about 15-20 minutes.

  Now's the fun part, the pot-pie. Knowing that everything is better home-made, you can spend the time to home-make you pie pastry, or you can use the ones that are in the refrigerated section of your local grocer. I'm here to tell you I realize the confusion, but I assure you its just as good and twice as easy to buy it made.
    Heat olive oil in a medium skillet, add onions, carrots, and celery. Sauté for a few moments and add white wine. When onions start to get translucent, stir the veggies into the chicken and dumplings.
    Spray pie pan, or 10 inch cast iron skillet with pan release. Place bottom crust in pan and form to the side of the pan. Fill with chicken and dumplings, and place remaining pastry on the top. Make sure the top pastry covers the entire pie. Cut slices in the top of pie to allow the pie to vent while cooking. Cook in a 350 degree preheated oven for about 40 minutes, or until crust is a golden brown. Baste pot-pie with melted butter about twenty-five minutes into cooking.
    After pulling the pie out of the oven let stand for about 15 min. Cut, and enjoy.

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