Chicken pot pie is the ultimate comfort food and a great last minute recipe for that leftover BBQ chicken, lurking in your fridge waiting to be re-invented. The delicate flavour of the white vermouth in the sauce and the jalapeño dumplings will wow the family.
3 cups deboned skinless cooked chicken cut into large pieces
3 tablespoons butter
1 coarsely chopped white sweet onion
1 garlic clove finely chopped
1 cup sliced white button mushrooms
2 carrots sliced into 1/2 inch pieces
2 celery stalks sliced into 1/2 inch pieces
1/2 cup frozen peas
1/2 cup frozen corn nibblets
1/2 cup white vermouth
2 cups chicken broth
1 tablespoon finely chopped fresh thyme
1 bay leaf
1/4 cup soft butter
2-3 tablespoons flour
salt and pepper to taste.
Boil the potatoes in water; when partially cooked add the carrots and continue until slightly crunchy. Strain the vegetables and set aside.
In a large saucepan on medium heat melt the butter. Add the onions, garlic and thyme; cook until transparent for about 2 to 3 minutes. Add the mushrooms and continue cooking for an additional 3 minutes and add the celery. Cook until transparent, about 2-3 minutes. Add the vermouth and allow the flavor to infuse for about 1-2 minutes. Add the bay leaf, peas, corn, carrots, potatoes and chicken pieces. Pour in the chicken broth and simmer. In a small bowl combine the butter and flour to make a paste and stir into the chicken mixture to dissolve. Continue to simmer to allow the flour mixture to cook through. Meanwhile prepare the dumpling dough. Pour the chicken mixture into a casserole, individual ramekins or onion soup bowls and drop a large spoonful of the dumpling batter on top. Bake in a 375º F oven for about 15 to 20 minutes. The dumplings are done when slightly golden or a toothpick inserted in the dough comes out clean.
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup soft butter
1/2 or 1 whole jalapeño pepper seeded and finely chopped
(depending on the desired amount of heat use less or more)
2 teaspoons finely chopped fresh thyme
1/2 cup milk
In a mixing bowl add the flour, baking powder, salt and butter; work with your hands until the consistency of coarse meal. Stir in the thyme and jalapeño peppers into the flour mixture. Make a well in the dry ingredients and add the milk. With a wooden spoon mix to combine; do not over-work the dough.