Biscuit-Topped Chicken Pot Pies / Pies |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 7 |
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A grown up take on a childhood favorite. I found this in the Sunset Magazine, 01/2007 issue. One standard-size rotisserie chicken supplies just enough meat for the pies. You will need six or seven 8 to 10-oz ovenproof containers for this recipe. We made it in large(commercial kitchen size)ovenproof casseroles and it turned out marvelously, of course we made changes that only affect us, so I didn't post them. Ingredients:
2 1/2 cups organic low sodium chicken broth |
3 carrots, peeled and finely chopped |
2 medium yukon gold potatoes, peeled and finely chopped |
1 stalk celery, finely chopped |
4 tablespoons salted butter |
1 medium onion, finely chopped |
12 small cremini mushrooms (we used button mushrooms) or 16 button mushrooms, finely chopped (we used button mushrooms) |
1 teaspoon chopped fresh thyme |
2 cups flour |
5 tablespoons flour |
1 cup milk |
1/4 teaspoon freshly grated nutmeg |
2 teaspoons salt or 2 teaspoons mrs. dash seasoning mix |
fresh ground black pepper, to taste |
3 pinches red pepper flakes (or to taste) (optional) |
2 teaspoons finely chopped flat leaf parsley |
2 1/2 cups chopped cooked chicken, preferably a mixture of white and dark meat (we used only white meat) |
1/4 cup frozen sweet peas |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
5 tablespoons cold unsalted butter, cubed |
1/2 cup grated sharp cheddar cheese |
2 teaspoons minced fresh sage |
1 egg |
1/2 cup buttermilk (well shaken) |
2 tablespoons buttermilk (well-shaken) |
1 egg yolk, whisked with |
1 tablespoon milk |
Directions:
1. Preheat oven to 425ºF.
2. TO PREPARE BISCUITS:.
3. To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
4. Using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.
5. Stir in cheese and sage.
6. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
7. Lightly flour a counter, a rolling pin, and your hands.
8. Divide dough into 2 balls.
9. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.
10. Repeat with second ball.
11. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
12. PREPARE CHICKEN & VEGETABLES;.
13. In a medium saucepan over high heat, bring chicken stock to a boil.
14. Add carrots, potatoes, and celery.
15. Lower heat to medium and cook until vegetables are tender, 5-7 minutes.
16. Drain vegetables, reserving stock; set both aside separately.
17. In a large Dutch oven melt salted butter over medium heat.
18. Add onion, cook until golden, 6-8 minutes.
19. Add mushrooms; cook 5 more minutes.
20. Add fresh thyme and 5 tablespoons flour and cook 2 minutes.
21. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
22. Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
23. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
24. FINAL ASSEMBLY & BAKING:.
25. Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
26. Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.
27. Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
28. Enjoy!
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