ISO: Recipe for both chicken pot pie and chicken and dumplings

[tea4one]

I did do an internet search and really didn't find any one recipe that I would want to use for both. Before I did the search I just thought of finding a chicken stew recipe I liked and just using that but I don't even have a recipe for a chicken stew. Well, I probably do in one of the many cookbooks I have but I wouldn't know where to begin looking. If you were to make both chicken pot pie and chicken and dumplings which recipe(s) would you use? Would you use a chicken stew recipe and just make the dough for the pot pie and the dumplings for the chicken and dumplings? If so, which recipe would you use? Do you have any other ideas?

[erin elizabeth]

What distinction are you drawing? I really like this CL recipe and have made it several times. The filling is good so I think you could use it for both. Is there a particular criteria you are looking to meet for use in both dishes? :)

Old-Fashioned Chicken Potpie
Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
1 teaspoon cider vinegar
1/4 teaspoon salt
1/4 cup vegetable shortening

Filling:
3 cups Chicken Stock, divided
2 1/3 cups cubed red potato (about 1 pound)
1 cup (1/4-inch-thick) sliced carrot
2 teaspoons butter or stick margarine
1/2 cup chopped shallots or onions
1/2 cup all-purpose flour
2 cups diced cooked chicken
1 cup frozen petite green peas
3/4 teaspoon salt
1/4 teaspoon dried thyme
Dash of black pepper
Cooking spray
2 teaspoons 1% low-fat milk

To prepare crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Preheat oven to 400°.

To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 45 minutes or until golden. Let stand 10 minutes.

Yield: 6 servings

CALORIES 366 (30% from fat); FAT 12.4g (sat 3.6g,mono 4g,poly 3.1g); PROTEIN 20.2g; CHOLESTEROL 46mg; CALCIUM 40mg; SODIUM 698mg; FIBER 2.8g; IRON 3.5mg; CARBOHYDRATE 42.5g

Cooking Light, SEPTEMBER 1999

[Tizzylish]

I think Tyler Florence has the best recipe for chicken and dumplings. But it isn't at all light or a quick dish. If you don't mind full fat this is fab! I usually make an extra roast chicken the night before, one for dinner, one for this, or you can even buy a roast chicken from the grocery store to make it easier. ;)

* Exported from MasterCook *

Chicken and Dumplings

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasted Chicken:
1 whole chicken -- (3-pound)
Salt and freshly ground black pepper
4 ounces unsalted butter -- softened
1 lemon -- halved and juiced;
halves reserved
1/4 cup fresh chopped herbs -- such as thyme,
parsley and rosemary
1 onion -- halved
4 garlic cloves -- smashed
Fresh whole herbs -- such as rosemary,
thyme and parsley sprigs
Chicken Stock:
2 tablespoons olive oil
2 carrots -- cut in large chunks
2 celery stalks -- cut in large chunks
1 onion -- halved
1 garlic bulb -- halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 cup buttermilk -- (3/4 to 1)
Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic -- minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper -- for garnish
Chopped flat-leaf parsley -- for garnish

Roasting Chicken:
Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.
In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.


Preparing Stock:
To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Preparing Dumplings:
To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Preparing Supreme Sauce:
In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.




Tyler Florence Food 911
Episode#: FO1C05
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[tea4one]

What distinction are you drawing? The filling is good so I think you could use it for both. Is there a particular criteria you are looking to meet for use in both dishes? :)


I would like one that can be used for both. I guess if I could find a good "filling" I could use that for both.

[Robyn1007]

I would like one that can be used for both. I guess if I could find a good "filling" I could use that for both.

To me the dishes are completely different. A chicken pot pie has a creamy filling while chicken and dumplings is more of a soup/stew with dumplings. How do you envision the one filling?

[tea4one]

To me the dishes are completely different. A chicken pot pie has a creamy filling while chicken and dumplings is more of a soup/stew with dumplings. How do you envision the one filling?

So I wouldn't be able to use a "stew-like" Filling for both? I was hoping to find a standard recipe that could be used for both.