Dr Oz: Chicken Pot Pie Recipe
On today’s episode, Doctor Oz was joined by Celebrity Chef, Alex Guarnaschelli, to prepare a delicious chicken pot pie with a portion of the calories and fat.
3 C unbleached, all-purpose flour (add some for additional for rolling)
1 Tbsp baking powder (add 1 ½ tsp)
1 tsp ground black pepper
1 Tbsp honey (adds a little sweetness)
2 1/4 tsp salt
2 1/2 C heavy cream
4 Tbsp extra-virgin olive oil
1 1/2 C thick peeled carrot rounds (cut ½-inch)
2 C yellow onions (peeled, halved and sliced)
1 bulb fennel (outer layers removed, halved and sliced into 1/2-inch thick rounds)
1/2 C all-purpose flour
2 tsp paprika
1 C dry white wine (cheap wine okay)
1 1/2 C medium white button mushrooms (cleaned and sliced)
1 C celery stalks (slice into 1/2-inch thick rounds)
2 boneless, seared and cubed skinless chicken breasts
3 C vegetable stock
1 lightly beaten large egg (used for egg wash)
1/4 C finely grated Parmesan cheese (used for topping)
Alex Guarnaschelli’s Chicken Pot Pie Recipe
1. Gather 6 (8-oz) ramekins.
2. Make the biscuit topping first.
3. Sift together the flour, baking powder, black pepper, and salt in a large bowl. (Be sure it’s free of lumps)
4. Add the honey and cream to the dry ingredients.
5. Use your hands to mix together the wet and dry ingredients. (May be messy) Be sure there is no extra flour on the bottom of the bowl.
6. Turn the biscuit mixture onto a lightly floured flat surface and with floured hands, pat the biscuit mix down until it is about 1-inch thick. (Note: if the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.)
7. Pat the edges so the dough is about 1-inch thick.
8. Lightly flour a knife and cut the dough into six 6-inch (in diameter) rounds. (The dough should overlap the baking dish.)
9. Transfer the dough rounds to a baking sheet and refrigerate while making the filling.
10. Preheat the oven to 375° F.
11. Heat a large skillet and add the olive oil.
12. Then add the carrots, onions, fennel, flour and paprika.
13. Season with salt, and stir to blend.
14. Add the white wine and cook until all of the liquid has reduced and the vegetables are translucent and tender (appro. 5-8 minutes.)
15. Stir in the mushrooms, celery, chicken and stock.
16. Cook an additional 5-8 minutes over medium heat to allow the liquid some time to reduce.
17. Season with salt to taste.
18. Fill each ramekin 3/4 with the vegetables and liquid. (Don’t fill all the way to the top.)
19. Allow them to “rest” 15 minutes so the vegetables cool slightly.
20. Brush the outside edges of the ramekins with egg wash and fully brush the biscuit rounds.
21. Top each ramekin with the “egged” side of the biscuit and gently press it to all sides so it seals the ramekin shut.
22. Place them all somewhat apart on a baking sheet and place it in the center of the oven.
23. Bake for 45 minutes to an hour (or until the biscuit dough is puffed and browned.)
24. Remove from the oven and top with Parmesan cheese. (Parmesan cheese replaces the salt)
25. Serve immediately.
I know this is a lot of steps, but it’s really quite simple. Try it for your family tonight and leave me a message and let me know how it tastes!
It’s healthier because you’re using oil instead of fatty butter or shortening, plus you’re only using the dough to put on the top and not on the top AND bottom. Honey adds a little natural sweetness.