Exotec's Chicken Pot Pie
IntroductionHomemade pot pie with corn muffin topping. Homemade pot pie with corn muffin topping.
picked carcass from store-bought rotisserie chicken
one large sweet onion, cut in wedges
one large fresh garlic head, separated into cloves
trimmings from one bunch of celery (base, leafy ends, and heart)
1 lb of fresh carrots, cut into chunks
3-4 fresh thyme sprigs
3-4 fresh rosemary sprigs
1/2 c white wine, if desired
1 can Italian green beans
1 can creamed corn
1 c frozen petit peas
1 c small fresh mushrooms
1/2 c butter, melted
~8T Wondra™ flour (or other thickener)
1 box Jiffy corn muffin mix, prepared
May use alternate thickeners: cornstarch, potato starch, arrowroot, longer reduction time.
I didn't use any potatoes or noodles/pasta, but you could add these if desired.
You could also dispense with the muffin topping. It makes a nice casserole with or without. If you don't like corn muffins, refrigerated (white) rolls work well also.
Separate a head of fresh garlic into cloves, and add to cheesecloth.
Tie cheesecloth bag and place in the bottom of a large pot.
Trim a bag of celery (base, heart, and leafy ends). Place in a second cheesecloth.
Add 3-4 sprigs each of fresh thyme and rosemary to celery.
Tie cheesecloth bag and place in bottom of pot with onion/garlic bag.
Cut a 1-lb bag of fresh carrots into chunks, and scatter around the bags in the pot.
Place the chicken, breast side down, on top of all these. Fit the picked rotisserie carcass pieces around the whole chicken.
Cover with not quite enough water to cover.
Bring to boil and simmer until whole chicken is tender.
Remove solids and turn up heat to a slow boil.
Pick the chicken, and discard all bones and inedibles. Discard the cheesecloth bags.
Add 1/2 c white wine to pot liquor if desired.
Continue to simmer/slow boil until liquid volume is reduced by 2/3-3/4.
Make a roux of the butter and Wondra™. Add spoonsfuls of broth until roux is a thin paste. Stir into pot liquid and continue to reduce.
Add chicken meat, carrots, mushrooms, and canned/frozen veggies, and continue until desired consistency is reached.
Pour into a quiche pan or large casserole and spoon corn muffin mix over top.
Bake at 400°F per muffin package directions until top is golden.
Serving Size: about 16 6-oz servings
Number of Servings: 16
Recipe submitted by SparkPeople user EXOTEC.