January 2019 - Winter Comfort Food

Roasted Chicken & Biscuit Pot Pie

Yield: 6-7 servings

Filling Ingredients:

6 Tbl. unsalted butter

1 small onion, diced

4 large carrots, sliced (about 2 cups)

1/3 c. all-purpose flour

4–4 ½ c. chicken stock

2 large yukon potatoes, skin-on, diced

¾ c. fresh or frozen corn

¾ c. fresh or frozen cut string beans (or peas)

2 bay leaves

1 tsp. fresh thyme leaves (or ¼ tsp. dried)

Kosher salt, cracked black pepper to taste

4 c. roasted (or rotisserie) chicken, pulled into large pieces (white & dark meat, boned & skinned)

In a large heavy pan or Dutch oven melt half of the butter over medium heat.  Add the onion and carrots, season with salt and pepper, and cook 8-10 minutes or until veggies are almost tender.  Add the rest of butter and allow it to melt before stirring in the flour. Cook for two minutes and then increase the heat to high, gradually stirring in 4 cups of the chicken stock until it is fully incorporated.  Bring to a simmer while stirring, and add the potatoes, corn, string beans, bay leaves, thyme, and a bit more salt and pepper. Simmer over medium-low heat, covered, for 30 minutes or until the potatoes are completely tender, stirring occasionally to prevent sticking. Add the roasted chicken and simmer uncovered for another 5 minutes (if mixture seems too thick add ½ cup chicken stock or water).  Remove the bay leaves, taste for final seasoning, and remove the pan from the heat while preparing the biscuit dough (note: transfer filling to a deep baking dish if not using a Dutch oven).   Preheat oven to 425.

Biscuit Dough:

1 ½ c. all-purpose flour

2 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

Pinch black pepper

6 Tbl. cold unsalted butter, cut into pieces

3/4 c. cold milk

Combine the flour, baking powder, baking soda, salt, and pepper in a mixing bowl and blend.  Add the butter and blend using a pastry cutter or your fingers until incorporated and only small nibs of butter remain.  Add the milk and stir just until wet & dry are combined.  Press or roll the dough on a lightly floured surface to a ½” thickness, and use a biscuit cutter to cut rounds until all of the dough is used (a 2” cutter will yield 8-10 biscuits, however any size cutter can be used).  Arrange rounds evenly over the top of the pot pie filling leaving space in between, and bake for 20 minutes or until biscuits are puffed & golden and cooked completely through to the bottom.

 

 

 


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