Crunchy Biscuit Topped Chicken Pot Pie

Crunchy Biscuit Topped Chicken Pot Pie

Serves 6
Oven: 400F.

1 large carrot, peeled and diced, cooked and drained (place in microwave safe bowl, add 2T. water, cover and microwave 2 minutes)

1 cup frozen peas, defrosted, and cooked in microwave for 1 minute, drained.

2 potatoes, peeled and diced, boiled in salted water, until just tender, drained

3 cups chopped roasted chicken (about ½-2/3 of a rotisserie chicken)

2 Tablespoons unsalted butter

½ onion, chopped (or shallot or leek)

1 teaspoon fresh chopped thyme, optional

¼ cup all-purpose flour

1 ½ cups chicken stock

½ cup vermouth or dry white wine

2-4 Tablespoons heavy cream or half & half

3 Tablespoons chopped fresh parsley

Salt and freshly ground black pepper

1. Melt butter in a heavy 4-5 qt saucepan or skillet. Add the chopped and onion and thyme. Cook for about 2 minutes, until onion is soft, but not brown. Whisk in the flour and stir well. Slowly add the chicken stock, then the wine and the cream. Stirring constantly until mixture has no lumps and begins to boil. Reduce heat to low, and simmer 8-10 minutes.

2. Add the chicken, carrots, peas, potatoes and parsley. Season with salt and freshly ground black pepper. Combine thoroughly and remove from heat.

3. Spoon the mixture into a baking dish, such as a 9” deep dish pie pan, a 2-3 qt. oven-to-table dish or a 6 x 10” baking dish.

4. Preheat oven to 400F. Prepare the following biscuit recipe and drop by walnut-size spoonfuls on top of chicken filling.

Buttermilk Biscuits

1 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 Tablespoons cold, unsalted butter, cut into pieces

½ cup buttermilk (if using regular milk, the use all baking powder)

1. Thoroughly whisk together all the dry ingredients in a large bowl.

2. Drop in the cold butter, and cut in with pastry blender or two knives, until butter pieces are the size of small peas. (Do not let butter melt, or form a paste with the flour)

3. All at once at the buttermilk. Mix until most of the dry ingredients are moistened – forming a thick, sticky batter.

Bake until the chicken is bubbly and the biscuits are nicely browned, about 20-30 minutes. Let rest 5 minutes and serve hot!