It snowed today and school let out early. While I was trying to come up with something to make for supper, I sat down and started watching Trisha's Southern Kitchen. And well what do ya know, she ended up making A version of Chicken Pot Pie. That sounded great for this cold day and I already had the ingredients for it so win, win. I changed mine up a bit and added a few vegetables to make it go a little farther.
Ingredients
- 4 chicken leg quarters
- Water to cover chicken
- One 10-ounce can cream of chicken soup
- 1 small onion chopped
- 1 large carrot chopped
- 2 celery stalks chopped
- 1 tablespoon of cornstarch
- Salt and pepper to taste
Crust
- 1 1/2 cup self-rising flour
- 1/2 teaspoon pepper
- 1/2 cup (1 stick) butter, melted
- 1 cup buttermilk, well shaken
Did you know?
If you don't have self-rising flour you can make it by mixing in 1 1/2 teaspoons of baking powder to 1 cup of All purpose flour.
If you don't have buttermilk you can make it by adding a tablespoon of real lemon juice or white vinegar to 1 cup of milk. Let the milk sit for 10-12 minutes at room temperature before use. It will look slightly curdled and that's normal.
Directions:
If you want to use fresh chicken, just boil it ahead of time. Salt and pepper the chicken, put in a large pot, and nearly cover the chicken with water. Boil until chicken is cooked through. About 180 degrees
Once the chicken is done, do NOT drain the liquid. You will use this as your broth. Grab a bowl and use tongs to get the chicken out. It will be tender and may fall apart. That't okay. Put the chicken in the bowl. Set aside to cool.
Preheat your oven to 424 degrees
Now to strain your chicken broth, just to make sure there are no bones in the broth you will use. Get a strainer, a mesh strainer works very well, if not just use a pasta strainer, and place the strainer in a larger bowl. Pour the broth in the strainer. Now just throw out the catchings of the strainer. take 2 cups of the broth and pour back into the pot you cooked the chicken in. Turn on medium heat.
Add your chopped vegetables to par boil. This just makes sure they cook all the way in the oven. I also threw in about 2 tbsp of fresh chopped parsley but you can season it if you want but be careful not to over salt. Remember you salted the chicken before you boiled it.
While your vegetables are boiling go ahead and shred your chicken.
Grab a 9 by 13 inch pan and layer the chicken to cover the bottom of the pan. Set aside.
Now lower the heat on your vegetables. you just want a simmer. Add the cream of mushroom soup and stir until mixed. Wisk in the cornstarch. This will help the broth to thicken and not be soupy.
Now, Remove from heat and pour over your chicken.
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. I had some extra chedder cheese that I sprinkled on the top.
Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
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