Chicken pot pie, like so many other dishes, was a way to stretch chicken by encasing it in less expensive, more filling dough.Although in restaurants the dish has gone through something of a renaissance, not many people make it at home, maybe because it seems like too much work.
This version is different, using a far simpler procedure.It is a chicken pot pie reimagined as a cobbler, with less dough and more vegetables.
The idea here is to do much of the cooking in one pot and skip the most finicky part, the crust, in favor of a simple biscuit topping.
Start with a large, deep pan in which to cook the vegetables and chicken. Once the vegetables and chicken are done, the sauce is really a cheat: Unlike most recipes, which call for a roux - not to mention a separate pan - this one relies on a slurry. Combine some of the hot broth with a little cornstarch and add it back to the pot.As you stir, the liquid will begin to thicken.Purists may scoff, and I'll grant you that the flavor here is slightly less complex than what you would get with a roux, but the ease and simplicity more than make up for it.
Once this is done, all that's left is the topping, which is considerably easier than any pie crust.Drop large spoonfuls of buttermilk biscuit batter onto the vegetable-chicken mixture and smooth it out as best you can, then stick the whole thing into the oven.
In about 45 minutes, you'll have a hearty, savory cobbler that is, I'm almost sorry to say, as easy as pie.
Chicken and vegetable cobblerTime: About 1 1/2 hours3 tablespoons olive oil1 leek, well washed and choppedSalt and black pepper2 cups quartered button mushrooms1 1/2 cups chicken stock1 sprig fresh rosemary2 medium carrots, cut into coins2 boneless chicken thighs, diced1 cup peas, frozen or fresh2 tablespoons cornstarch1 cup flour3/4 teaspoon baking powder1/8 teaspoon baking soda1/4 teaspoon salt2 to 3 tablespoons unsalted butter, cut into bits1/2 cup buttermilk (see note)1 egg.1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.Yield: 4 to 6 servings.Note: If you don't have buttermilk, gently warm milk until it's about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes.© 2010 New York Times News Service
This version is different, using a far simpler procedure.It is a chicken pot pie reimagined as a cobbler, with less dough and more vegetables.
The idea here is to do much of the cooking in one pot and skip the most finicky part, the crust, in favor of a simple biscuit topping.
Start with a large, deep pan in which to cook the vegetables and chicken. Once the vegetables and chicken are done, the sauce is really a cheat: Unlike most recipes, which call for a roux - not to mention a separate pan - this one relies on a slurry. Combine some of the hot broth with a little cornstarch and add it back to the pot.As you stir, the liquid will begin to thicken.Purists may scoff, and I'll grant you that the flavor here is slightly less complex than what you would get with a roux, but the ease and simplicity more than make up for it.
Once this is done, all that's left is the topping, which is considerably easier than any pie crust.Drop large spoonfuls of buttermilk biscuit batter onto the vegetable-chicken mixture and smooth it out as best you can, then stick the whole thing into the oven.
In about 45 minutes, you'll have a hearty, savory cobbler that is, I'm almost sorry to say, as easy as pie.
Chicken and vegetable cobblerTime: About 1 1/2 hours3 tablespoons olive oil1 leek, well washed and choppedSalt and black pepper2 cups quartered button mushrooms1 1/2 cups chicken stock1 sprig fresh rosemary2 medium carrots, cut into coins2 boneless chicken thighs, diced1 cup peas, frozen or fresh2 tablespoons cornstarch1 cup flour3/4 teaspoon baking powder1/8 teaspoon baking soda1/4 teaspoon salt2 to 3 tablespoons unsalted butter, cut into bits1/2 cup buttermilk (see note)1 egg.1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.Yield: 4 to 6 servings.Note: If you don't have buttermilk, gently warm milk until it's about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes.© 2010 New York Times News Service
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