Friday, May 11, 2007

Chicken and Biscuits, Chicken Pot Pie, and Chicken and Dumplings – It’s a Chicken 3-way!

I get LOTS of requests. In fact, I did a post regarding all these requests, and how I try to organize and satisfy them. Recently I received requests for Chicken and Biscuits, Chicken Pot Pie, and Chicken and Dumplings. So, I thought I would kill three birds with one stone (now that’s a pun!), and do all three dishes as one delicious Chicken Biscuits/ Dumplings/ Pot Pie hybrid…or hybird if you prefer.

The base for this “Ménage à Trios au Poulet” is a pretty basic stewed chicken recipe. I used plain water to stew the chicken in the first step, but if you want a richer result, go ahead and use chicken broth. Also, as I mention in the recipe clip, you can pretty much use any vegetables you want. I went with the classic carrot, onion, and celery (mirepoix), plus I had a few mushrooms around which found their way into the pot.

Some of you may be shocked to see me use a store-bought buttermilk biscuit dough. Don’t be. I have no problem with the occasional convenience product, and the Pillsbury Grands are actually a pretty good product. Of course it's better with homemade biscuits, so if you have time go for it. If you want an easier version of this recipe, just make the chicken stew part, baked the biscuits separately and serve together. Now, I don't want to ignore our Chicken and Dumpling fans. You folks already know what to do; that's right, drop that dumpling batter, spoon, by sticky spoon, on to the hot chicken stew and go crazy.

1 large chicken (about 4-5 pounds)
2 quarts water or broth
1 bay leaf
4 cloves garlic
1 whole clove

3 carrots, cut in 1/2 inch pieces
3 ribs celery, cut in 1/2 inch pieces
1 large onion, cut in 1/2 inch pieces
6 mushrooms, quartered

2 tsp salt
1 tsp white pepper
1 tsp cayenne
1 tsp black pepper
1 tsp paprika
1 tbl herb de Provence
3 tbl fresh tarragon, chopped
2 tbl fresh rosemary, chopped

1 stick butter (4oz)
1/2 cup flour

1/2 cup milk or cream
8 buttermilk biscuits


Anonymous said...

A hardy version of chicken soup, the same Rx that helps you feel better when the only other assist is rest. It must be chilly in SF this time of year, to be cooking this for dinner?

BTW, nothing better than a gooey dumpling!

Chef John said...

yes, the fog is back

MeltingWok said...

That's the best 3-way with chicken I've seen in a while, thx for sharing, cheers !:)

Chef John said...

I won't ask about the other chicken 3 ways you've seen.

Chef John said...

I also am linking your blog to mine, and would love a link on yours. Thanks.

Anonymous said...

do you think you could make a macaroni salad one day? I really want to learn how ot make them and can't follow the recipe on text as well as visually =) thanks! love your videos!

scallywag said...

this is probably my favorite recipe from you chef john, since i'm a college student, this big pot of chicken and dumplings really lasted me a while

Quinn said...

It is sinful to not make this!

Anonymous said...

Actually I found this a little too hot and peppery. Look at the ingredients: 1 tsp EACH cayenne, white pepper and black pepper. I wouldn't put that in any recipe.

Kitty said...

This was absolutely delicious! My kids and husband loved it. I am going to try slow cooking the chicken in my crock pot while I'm at work next time. Thanks for the great recipe!

Total_Teacher said...

This is incredible! Thanks for sharing and for doing the video. It was nice to have on the counter while cooking. This is my husband's favourite and he askes for it all the time!

MelonMochi said...

Man, this was delicious!! You are such a great chef! This is the second recipe that I've cooked from you and you really know how to cook well!! I live in Japan due to being in the U.S. military and share your recipes among the other military wives. We all LOVE your cooking. It reminds us of America, our homeland. And in Japan, obviously the "American" food here is not even available and the ones that are available are all adjusted to Japanese peoples' tastes. Thank you thank you thank you! My active duty husband loves this chicken pot pie (though his first love is the pot roast. omg, even i love that one).

Unknown said...

Haven't made a dish of your's I haven't liked. Your recipes have taken over my recipe book. Even replaced some of Grandma's. Shhhhhhhh!

Anonymous said...

Very delicious, but for me it was much too soupy the first time I made it. The second time I made it I increased the flour to 3/4 cup, and it was much better. Thicker, more like gravy than soup

Anonymous said...

Very Delish! However, it was much too soupy the first time I made this. The next time I increased the flour to 3/4 cup, it was much better- more like gravy then soup

Gsweb8 said...

Hi Chef, another great recipe! I'm making this today....nothing better than cooking a whole chicken in a Dutch oven. I know it's summertime, but I've got a craving so who cares, right? Instead of biscuits I'm using a Pennsylvania Dutch egg noodle. They call them 'slicks'. Kind of a thicker, square noodle. Thinking I should cook them first and add at the end. I'll let you know how it finishes.'da man.

Gsweb8 said...

Well, 'gotta tell you, those little Pennsylvania Dutch noodles worked great. I didn't have to cook them first; just added during the simmering process at the end, came out great. The starchiness of them actually absorbs the liquid and thickens the end product...same as reducing I guess. Voila! Chicken Pot Pie Stew!

Rachel Page said...

I have my own recipe for chicken pot pies and I also use puff pastry! I will have to give the biscuits a try!

Stuart L said...

Would I be able to freeze that in a pie crust after the step where the milk or cream is added? I figure once the ingredients have cooled enough to be added to a crust for chicken pot pie, it could be frozen for later. The oven could cook it through. Do you think that could work well or not?

gabriella tonini said...

I don't like dumplings made of biscuits...they get soggy in the pot and totally gross. Instead I'm going to use old fashion flat dumplings I guess I'll just drop them in the broth.

Daniel said...

Thanks for the idea. I'm going to take your recipe and make it my own, which, I know, is what you encourage. I just wanted to let you know. :d