Tuesday, January 17, 2012

Rotisserie Chicken and Mushroom Pot Pie

Yield: 4 large servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Level I

  • 1 Pre-Cooked Rotisserie Chicken – any flavor (found in most grocery premade sections)
  • 2 small cartons of pre-sliced or chopped mushrooms (I used one button, one baby bellas)
  • 1 medium onion
  • 1 carrot or 1/3 Cup pre-sliced
  • ½ Cup Frozen peas
  • 2 Tbsp dried rosemary (fresh would be even better)
  • 1 Tbsp fresh ground black pepper
  • 2 Tbsp Season All Seasoned Salt
  • 1 Tsp Cayenne Pepper Powder
  • 1 Tbsp Garlic Powder
  • 1 Cup Chicken Stock
  • ½ Cup Wine Wine
  • 1 Packet of Chicken Gravy mix
  • 2 Tbsp flour
  • 1 Roll of Pillsbury Flakey Layered Biscuits
  • 1 large cast iron skillet (13” or greater)
  • 1 small pot
Let the chicken cool in the refrigerator as necessary.

Preheat the cast iron skillet over medium-high heat. Dice the onion and add to the pan. Next rough chop the mushrooms (if not already chopped) and add them to the pan. Next peel and thinly slice the carrots into rings and add them to the pan. Add season salt, garlic powder, and cayenne powder to veggies and toss in 2 Tbsp of vegetable oil. Cook the veggies down until reduced by about 50% and remove from the heat.

In the meantime, combine the chicken broth, wine, gravy mix, flour, black pepper and rosemary in a small pot and bring to a boil over medium heat. Stir occasionally to avoid burning. Remove when slightly thickened.

Preheat the oven to 375.

Place the cooled chicken on a large cutting board and remove the legs and wings, which should pull apart easily because it’s so tender. These will not be used for this recipe. Next cut both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. Visit Gourmet.com for a video demonstration

Roughly shred half of the white meat by using 2 forks and pulling the meat apart. This takes a little bit of time but is totally worth it. I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. Next dice the other half of the white meat into small chunks, no bigger than ½ inch. You should have about 2-3 cups of chicken total.

Add the chicken, gravy mix, and frozen peas to the veggies in the cast iron pan and mix thoroughly. Gently pull each unbaked biscuit apart into 2 slices and lay on top of pot pie mixture. Bake the pot pie for approximately 15 minutes or until the biscuits are golden brown.

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