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Ingredients
- 4 lb chicken whole, no skin, R-Tablespoons-C cut in pcs
- 1 x onion quartered
- 2 c. baby carrots
- 1 x celery stalk cut in chunks
- 2 x parsley sprigs
- 1 x bay leaf
- 5 x peppercorns
- 1 tsp salt
- 8 c. water
- 2 Tbsp. extra virgin olive oil
- 1 x leek washed, cut into 1/4-inch rings
- 2 x cloves garlic crushed
- 1/4 c. minced fresh basil
- 4 Tbsp. flour
- 2 c. broth from chicken boiling
- 1 c. dry white wine
- 1/2 tsp salt optional
- 1/2 tsp white pepper
- 2 c. STEAMED broccoli florets Sweet Potato Biscuits with Yogurt see recipe
- 1/2 c. minced fresh parsley
Directions
- STOCK: Place chicken and other stock ingredients except water into a large pot. Pour water over all. Bring to a boil, reduce heat to simmer, cover and cook 45 min.
- CHICKEN AND CARROTS: Remove chicken, cover with plastic wrap, and set aside. Later, remove meat from chicken bones and shred into bite-size pcs. Set aside. Strain stock. Remove carrots and set aside.
- FINISH BROTH: Place broth in the refrigerator till fat hardens. Remove fat. Taste stock, if too mild, reduce over high heat till it has a good strong chicken flavor. Put 2 c. in a small pan and freeze rest for future use. Heat the broth to boiling and have ready.
- LEEK SAUCE: Heat oil in a 3 qt saucepan. Add in leek and saute/fry 4 to 5 min. Add in garlic and saute/fry 1 to 2 min, stirring. Add in basil and cook, stirring, 1 minute. Sprinkle with flour and cook, stirring, 2 to 3 min. Remove from heat. Add in 2 c. of boiling broth, all at once. Beat vigorously with a wire whisk or possibly prevent lumping. Return to heat and cook, stirring, till thickened. Add in wine, salt and pepper.
- BROCCOLI: Meanwhile, steam broccoli till just tender (5 minutes).
- Add in broccoli to the leek sauce. Add in shredded chicken and carrots. Bring to the boil, lower heat and simmer, stirring often, till heated through.
- BISCUITS: Make sweet potato biscuit dough recipe but cut 8 biscuits instead of 10. Bake as directed.
- TO SERVE: Place lower half of one biscuit on a serving plate and pour a serving of sauce over this. Top with other half of biscuit, sprinkle with parsley and serve at once.
- NOTES :This recipe is named "Deep-Dish Leek and Broccoli Pie." The name and instructions were edited to better prepare this stew on biscuit dish.
- this recipe was very good. I took shortcuts - which is just chicken breasts, (skinless boneless) and made a 20 min broth with it. add in the broccoli at the last minute to "steam" it. then made the leek sauce. [PatHanneman ([email protected])]
- My sweet potato biscuit was bisquick low-fat mix with a low fat potato pancake mix. (half and half) then proceed with usual biscuit recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 589g | |
| Recipe makes 8 servings | |
| Calories 443 | |
| Calories from Fat 243 | 55% |
| Total Fat 27.02g | 34% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 809mg | 34% |
| Potassium 609mg | 17% |
| Total Carbs 12.51g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.13g | 3% |
| Protein 31.03g | 50% |
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