An easy chicken pie/stew recipe, ideal for leftovers. I’ve done this without the chicken, and it is just as good. It’s available via Google Docs, too.
There are two parts to this: the bottom and the top. The bottom is where the stew is, and the top is a biscuit-like crust. It’s baked in a casserole dish with no cover.
The Bottom Ingredients:
- 1 tbl. butter or olive oil (for frying onions in)
- 1 tbl. flour (for making roux)
- 1 chopped onion (and anything else that can be sautéed with it)
- 2 cups broth, water, whatever. I use those instant broth cubes dissolved in boiling water.
- 2 potatoes, diced
- 1 cup peas. The original recipe calls for 2 chopped carrots, but we never have them, so I use whatever else I have handy, which is usually peas or frozen mixed vegetables.
- 2 cups cooked chicken, chopped. I’ve never done it, but good beef probably be good, too.
The Bottom Directions:
- In a pot (I use a pot cause you don’t want a wide bottom), sauté your onions with the butter on medium until they’re translucent or tender. I usually throw in chopped garlic here, too, and some spices, like basil or tarragon.
- Ya gotta make the roux now. This ain’t hard. Before doing this, have your broth ready. Slowly stir the flour into the onions. Keep stirring so it won’t burn. Turn heat down if ya have to. All the butter and stuff will be soaked up by the flour, but ya gotta cook the flour a little bit. If it begins to burn, go to next step.
- Stir in the broth until well blended.
- Add potatoes, peas… everything else except the chicken, and bring to boil. I usually add lots of freshly ground pepper here, too.
- Reduce heat and simmer until potatoes are semi-tender and broth begins to thicken. Ya may want to turn the oven on 400 before this step is done since you’re gonna bake it soon. I usually prepare the Top (below) at this stage, too.
- If ya want, grease the casserole dish. I do, but I don’t know if ya have to.
- Pour the mixture into the dish along with the chicken. Mix it up to distribute the chicken.
The Top Ingredients:
- 3 tbl. butter (or shortening)
- 1 cup flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ cup milk
The Top Directions:
- In small bowl combine butter, flour, baking powder and salt.
- Cut in butter until mixture resembles small crumbs. I use one of those pie pastry cutting things that look like something you’d torture somebody with. Just chop it up until the butter is in small pieces, well distributed.
- Stir in milk until dough forms.
- Drop dough by spoonfuls onto chicken mixture. You can make one big crust, but I never have. I just take chunks of the dough with my hand and lay them in different places on the top. It doesn’t have to cover the whole top – I never cover it completely.
Bake at 400° F for 25-30 minutes, until the topping is golden brown.