Mock Chicken Pot Pie

(I'm kind of stretched creatively lately, and the choices are either I whine and go on about my life in a diary-kind-of-way, or I try something new -- and since I'm a pretty decent cook, why not share some recipes? Good filler, literally, too. :)

I love chicken pot pie, but as a (sort of) single person, it's an impractical meal to make, since it doesn't freeze that well.

I was playing around tonight and have come up with a reasonable way to make it, and imagine a couple variations could be made to make it into a real pot pie, which I'll suggest at the end. So, this is quick, simple, pretty cheap, and true comfort food. You'll have three choices: Eating the filling on top of mashed potatoes, like a stew, or either a) putting 3-4 Pillsbury biscuits on top & baking, or b) using real biscuits* or something like Bisquick, made to order.

You take a can of ready-to-use chicken stock -- (not the Campbell's kind you add water to, but if you have the liter container of ready-to-use stock, you want to take about 400 mls, which, for you Yanks, is about 1 & 2/3s cups) -- and get it heating up on the stove. Add a boneless, skinless chicken breast, and one bay leaf, and bring it to a boil, then reduce the heat to a simmer, and poach it gently for about 10 minutes, until no longer pink inside. If you're feeling wild and crazy, you can add a small onion for additional flavour, too.

When it's finished, take the chicken out and set it aside. Allow the stock to continue cooking, since it will reduce down and the flavour will intensify. You want it to reduce to about 1 cup in volume. This is the step that elevates any pot pie. For shepherd's pie, do the same -- always reduce the stock down for a richer, more satisfying experience, even if it's cheap stock. You'll be amazed.

(If you're going spudly on this, while this is happening get some nice Yukon Gold potato, and start boiling them for mashed spuds. I keep the spuds simple -- a little cream, too much butter, kosher salt, and coarse fresh-cracked black pepper, lots thereof.)

While the stock is reducing, finely chop a small leek (white & light green bits only), wash well, and add to a small stockpot with about a tablespoon of butter. Saute it until it starts to turn brown on the edges, then add another tablespoon of butter and allow it to melt. Now, you're making a roux, which is the thickening base of most hearty stews, like Gumbo. Add a heaping tablespoon of flour, and stir until the roux turns light gold in colour. If the roux is too thick and pasty, just add a little butter. (Note: You can add about half a finely chopped red pepper, too, if you'd like something a little more upscale. Saute it at the same time as the leeks. You may need to add additional butter, though. Or olive oil works well, too, and is a healthier choice.)

Grab a whisk, pour the strained hot stock into the roux/leek mixture, and combine well. It should thicken pretty substantially, but may need more thickening later, and I'll explain how to do that after.

Now, add about 1 cup or so of your fave brand of mixed frozen veggies. Measurements... who needs measurements? All the matters is there's enough sauce to cover the veggies and the chicken, that's all. So, more, less, whatever. It's really not brain surgery. Go with the feel. Frozen pearl onions are a nice touch, too, so you could toss a few in, but they may take longer to cook. Chop the chicken, add it in, and let it cook for about 10 minutes over medium heat. You can add whatever spice you like, but Thyme is an excellent choice for this. (About a tablespoon for a nice, savoury dish. Savory is another good spice, or tarragon, whatever gets your rocks off.)

When the veggies are cooked, you may notice that the sauce is a little thinned out. If so, the way to add more flour to an already mixed sauce without adding more liquid is simply to take a teaspoon or so of softened butter and blend it with flour. This prevents it from clumping when you add it to the sauce. Allow it to simmer after adding the additional flour, of course, so it reaches maximum thickening.

Taste it. Like it? Spiffy. No? Adjust the seasonings: Thyme (or spice of choice), salt, pepper. Sort of in that order, too. If you're serving it on potatoes, you'll need to cook it a moment or two longer before doing so, but if it's going in the oven, that's irrelevant.

If you like, you could add a tablespoon or so of whipping cream for richness, but I didn't find it necessary.

If you've made mashed potatoes, you just pour the stew on top of the spuds and serve it straight up. If you want to do a pot pie, you use a small breadpan or something with reduced surface area, and preferably lower sides, and pour the hot stewed mix into it, put the biscuit topping on top, and cook it according to the biscuit instructions in a preheated oven, allowing that it may take a little extra time to cook being that it's atop a moist mixture. Always look for golden brown biscuit tops and bubbling sauce on the side. (If using Pillsbury biscuits, ignore the "keep apart" instructions and nestle them about a half-inch from each other. You want to get 'em friendly.)

Eat and be happy. :)

* (I make wicked biscuits, but they're a hassle for one person -- and dangerous. They're so damned good I'm liable to eat 6 or so, and they always taste better with buttah... so I never make them except with company, since weight loss has been a priority for awhile. There are three secrets: Super-cold butter, work the dough as little as possible (and use a fork as much as you can, since the heat of your hand melts the butter, not good), since every extra bit of working it will make them less light and fluffy, and three, when you've finished mixing it together, stick it in the fridge for 30 minutes before you roll/cut them out -- this keeps the flakes of butter cold & intact, which yields the fluffiest, flakiest biscuit you can get. Heaven. If you need a recipe, check Martha Stewart's site or try to find Emeril Lagasse's recipe on FoodTV.com, I've used both to extremely good results.)