Drop Biscuit Chicken Pot Pie
INGREDIENTS
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Poached Chicken
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1 large chicken, 5 to 6 pounds
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Kosher or sea salt
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2 medium onions, peeled and halved, attached at root end
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3 to 4 ribs celery, halved
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1 carrot, peeled and halved
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1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
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1 lemon, thickly sliced
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Drop Biscuit Chicken Pot Pie
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2 tablespoons extra-virgin olive oil
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16 button mushrooms, sliced or quartered
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2 medium carrots, peeled and diced
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1 potato, peeled and chopped
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3 to 4 small ribs celery, chopped
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1 medium onion, chopped
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Salt and freshly ground black pepper
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4 tablespoons butter
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3 tablespoons all-purpose flour
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1 quart chicken stock, homemade or store-bought
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3 to 4 sprigs tarragon, leaves chopped
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1 rounded tablespoon Dijon mustard
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1 1/2 pounds poached chicken, diced or shredded
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1 cup frozen peas
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Package drop biscuit mix, mixed to package directions (recommended: Jiffy)
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Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix
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