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1
Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside.
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2
Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top.
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3
Set chicken on top of the vegetables and cover with water.
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4
Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour.
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5
Occasionally, skim off any foam that rises to the top.
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6
Turn off heat and let the chicken stand covered for 1 hour more.
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7
Remove the chicken from pot to a platter.
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8
Strain the liquid, and add about 3 1/2 quarts back to the pot.
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9
Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock.
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10
Remove the skin of the chicken.
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11
Pull the meat from the bones, then dice or shred the meat with forks.
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12
Refrigerate the stock and chicken until ready to use.
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13
Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
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14
Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes.
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15
Add carrots, potato, celery, onion, salt and pepper, to taste.
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16
Cover the pan, and cook for 10 minutes more, stirring occasionally.
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17
Meanwhile, heat a pot over medium-high heat and add the butter.
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18
Whisk in the flour, then whisk in the stock to form a roux.
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19
Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon.
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20
Stir in the tarragon and Dijon mustard.
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21
Pour the sauce into the vegetables and stir.
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22
Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks.
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23
This meal can be refrigerated, at this point, for make-ahead dinners.
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24
Preheat the oven to 375 degrees F.
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25
Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor.
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26
Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet.
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27
Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges.
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28
If the chicken filling is still warm from stove top this will take only about 10 minutes.
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29
If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.
