Quick Chicken Pot Pie Americas Test Kitchen Recipe 365

Steps:

• Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
• Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
• Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
• Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Steps:

• 1. Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions. 2. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.

Steps:

• FOR THE CHICKEN: Bring chicken and broth to simmer in covered. Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.
• Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash. Dutch oven.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
• Sprinkle butter pieces over.top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
• Stir in Parmesan. Add cream and stir until just combined.
• Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
• Bakeuntil fragrant and starting to brown, 10 to 13 minutes. Set aside.
• FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
• Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces.
• Transfer cooked vegetables to bowl with chicken; set aside.
• Heat remaining tablespoon oil in empty Dutch oven over medium.
• heat until shimmering.
• Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
• Remove cover and stir in soy sauce and tomato paste.
• Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
• Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• Heat butter in empty Dutch oven over medium heat.
• When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk.
• Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
• Season to taste with salt and pepper.
• Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• Stir chicken-vegetable mixture and peas into sauce.
• Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
• Scatter crumble topping evenly over filling.
• Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
• Sprinkle with remaining tablespoon parsley and serve.