Chicken Or Turkey Potpie

Ingredients

• Hide ingredients for Creamed Chicken, made with ½ cup flour 1 Creamed Chicken, made with ½ cup flour (opens in new tab) Creamed Chicken, made with ½ cup flour
  • 4 tablespoons (½ stick) butter
  • ⅓ cup all-purpose flour (for serving over rice, pasta, or toast), or ½ cup (for a potpie or casserole)
  • 1 ½ cups whole milk or half-and-half
  • Lemon juice
  • Salt and white or black pepper

  Sub-recipe steps

  1. PREPARE: Poached Chicken
  2. Reserve the poaching liquid. After the meat is cut or shredded, melt in a large saucepan over medium-low heat: 4 tablespoons (½ stick) butter
  3. Add and whisk until smooth: ⅓ cup all-purpose flour (for serving over rice, pasta, or toast), or ½ cup (for a potpie or casserole)
  4. Cook, whisking constantly, for 1 minute. Take the pan off the heat. Add 2 cups of the reserved poaching liquid and whisk until smooth. Whisk in: 1 ½ cups whole milk or half-and-half
  5. Place the pan back on the heat, increase the heat, and bring the mixture to a simmer, whisking constantly. Scrape the inside of the pan and whisk vigorously to break up any lumps. Let simmer for 1 minute. Stir in the cooked chicken, bring to a simmer, and cook for 1 minute more. Take off the heat and season to taste with: Lemon juice; Salt and white or black pepper
  6. WITH LEFTOVER CHICKEN
  7. Prepare version I using 4 cups shredded cooked chicken. In making the sauce, replace the poaching broth with 2 cups chicken broth, store-bought or homemade.
• Hide ingredients for Buttermilk Biscuits, Quick Drop Biscuits, ½ recipe Basic Pie or Pastry Dough, or ½ recipe All-Butter Pie or Pastry Dough 1 Buttermilk Biscuits, Quick Drop Biscuits, ½ recipe Basic Pie or Pastry Dough, or ½ recipe All-Butter Pie or Pastry Dough (opens in new tab) Buttermilk Biscuits, Quick Drop Biscuits, ½ recipe Basic Pie or Pastry Dough, or ½ recipe All-Butter Pie or Pastry Dough
  • 3 cups (375g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
  • 1 ¼ cups (305g) buttermilk
  • 2 tablespoons butter, melted

  Sub-recipe steps

  1. Whisk to combine in a large bowl: 3 cups (375g) all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¾ teaspoon baking soda
  2. Add: 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
  3. Cut in the butter using a pastry blender or your fingers to work it into the flour until it is in small, flattened pieces and the mixture is crumbly. Stir in: 1 ¼ cups (305g) buttermilk
  4. Stir just until the dough comes together. Transfer the dough to a lightly floured surface, and knead very briefly just to bring the dough together. Pat the dough out into a ¾-inch-thick round. Use a floured biscuit cutter (any size cutter will work) to cut out biscuits as close together as possible. Do not twist the cutter—just push it down into the dough. Transfer the biscuits to the prepared baking sheet or skillet with the sides of the biscuits touching. Brush the tops with: 2 tablespoons butter, melted
  5. Bake until golden brown, 15 to 20 minutes.
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 2 small celery ribs, sliced
• ¾ cup frozen peas
• 3 tablespoons minced parsley
• 1 large egg, beaten with 1 teaspoon water