Tuesday, October 28, 2014

Chicken and Biscuit Pot Pie

Oh holy comfort food. This hits the spot on a cold night when all you want to do is wear yoga pants and read trashy gossip magazines in a hot bath. Actually it hits the spot no matter the day, no matter the weather. My all time favorite buttermilk biscuit recipe (that recipe is so versatile, I tell you, definitely a staple for your recipe file!) on top of this flavorful creamy chicken and vegetable filling is enough to make my eyes roll in the back of my head. And then go back for thirds. (I suppose if you were in a crunch for time you could just use refrigerated biscuits, even though it would be a crime to humanity. If you have the time, make them from scratch and you will not be disappointed!)


2 tsp yeast
1/4 cup warm water
 2 ½ cups flour
1 tablespoons sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold butter
 3/4 cups buttermilk

Combine yeast and warm water in a bowl, let stand 5 minutes. Meanwhile, whisk together flour, sugar, baking powder, baking soda and salt. Use a cheese grater and grate butter into flour mixture and mix together. Combine yeast mixture and buttermilk, then pour into bowl and mix (it will be a little sticky). Mix together until combined then refrigerate for 20 minutes. Turn dough out onto a lightly floured surface, and roll into a rectangle then fold in half and roll it out again, repeat 5 times then roll into a rectangle about ½ inch thick and cut with a 2 inch round cutter. Place on parchment paper and refrigerate until ready to use.

For the filling:

2 chicken breasts (cooked in crock pot with broth and shredded)
1 cup sliced carrots
1 cup frozen peas
½ onion, diced
2 potatoes, diced
1/3 cup butter + 2 Tbs, divided
½ cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tsp dried thyme
1 tsp dried parsley
2 cups chicken broth
1 1/2 cup milk

Preheat oven to 400. Boil potatoes until tender then set aside. Saute carrots and onion in 2 Tbs butter until tender. Remove from pan then add 1/3 C butter and melt over med high heat, whisk in flour and cook for a few minutes then slowly whisk in milk and broth, stirring continually until thickened (add a little more broth if it’s too thick). Mix in salt, pepper, thyme parsley and peas. Continue cooking a few minutes longer then mix in shredded chicken and remaining vegetables and heat through. Pour into a baking dish and bake uncovered for 18 minutes. Take out of the oven then turn it up to 450. Place biscuits right next to each other on top of the filling. Bake for an additional 10-12 minutes, or until biscuits are lightly browned. Brush with melted butter. Let sit 5 minutes before serving.

Source: adapted from www.smells-like-home.com

Post a Comment