rosie_one
04-26-2005, 08:44 AM
I have a total craving for potpie this week, but always have troubles keeping my serving sizes reasonable when I make a whole pie. I thought making minis in ramekins might solve that problem for me. Please help me restructure this recipe... I want four individual (ramekin sized) potpies and feel very brain dead today. AdGirl posted this Ina Garten recipe which sounds awesome to me on another thread... thanks to her. :)
Do you think I can just cut the recipe in half, make the stew, put it in ramekins and then top with a biscuit? Except the biscuit recipe makes 12 biscuits... maybe I should cut the recipe in 3 instead? How long do you think it would take individual ramekins of this to cook?
* Exported from MasterCook *
Chicken Stew with Biscuits
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole chicken breasts -- (6 split) bone in, skin on
3 tablespoons olive oil
kosher salt -- to taste
ground pepper -- to taste
5 cups chicken stock -- preferably homemade
2 chicken bouillon cubes
12 tablespoons unsalted butter -- (1 1/2 sticks)
2 cups chopped onions -- about 2
3/4 cup flour
1/4 cup heavy cream
2 cups diced carrots -- blanched for 2 minutes
2 cups frozen peas -- (10 ounce)
1 1/2 cups frozen pearl onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound unsalted butter -- (1 stick) diced, cold
3/4 cup half and half
1/2 cup chopped fresh parsley
1 egg -- mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Description:
"From "Barefoot Contessa""
Yield:
"8 each"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 794 Calories; 51g Fat (58.0% calories from fat); 33g Protein; 50g Carbohydrate; 5g Dietary Fiber; 189mg Cholesterol; 2098mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 8 Fat; 0 Other Carbohydrates.
Do you think I can just cut the recipe in half, make the stew, put it in ramekins and then top with a biscuit? Except the biscuit recipe makes 12 biscuits... maybe I should cut the recipe in 3 instead? How long do you think it would take individual ramekins of this to cook?
* Exported from MasterCook *
Chicken Stew with Biscuits
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole chicken breasts -- (6 split) bone in, skin on
3 tablespoons olive oil
kosher salt -- to taste
ground pepper -- to taste
5 cups chicken stock -- preferably homemade
2 chicken bouillon cubes
12 tablespoons unsalted butter -- (1 1/2 sticks)
2 cups chopped onions -- about 2
3/4 cup flour
1/4 cup heavy cream
2 cups diced carrots -- blanched for 2 minutes
2 cups frozen peas -- (10 ounce)
1 1/2 cups frozen pearl onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound unsalted butter -- (1 stick) diced, cold
3/4 cup half and half
1/2 cup chopped fresh parsley
1 egg -- mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Description:
"From "Barefoot Contessa""
Yield:
"8 each"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 794 Calories; 51g Fat (58.0% calories from fat); 33g Protein; 50g Carbohydrate; 5g Dietary Fiber; 189mg Cholesterol; 2098mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 8 Fat; 0 Other Carbohydrates.