Chicken Pot Pie with Cheddar Biscuit Crust
Since a neighbor called me last night with questions about how to make Chicken and Dumplings. . . She wanted to put noodles in the filling. I don't need the extra starches and I usually make my chicken and dumplings similar to pot pie filling and remembered this recipe. The original was from Epicurious but I worked it over to suit our tastes.
Chicken Pot Pie with Cheddar Biscuit
(Original recipe made it's own stock with turkey carcass and skin. I prefer the taste of chicken stock and used store bought to make it easier.)
3 1/2 cups chicken broth
For filling:
1 medium onion, chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 tsp. chopped thyme
3 Tbsp. butter
1/2 lb. mushrooms, trimmed and quartered (optional)
1/4 cup all-purpose flour
4 cups cooked chicken meat cut into 1/2-inch pieces
1-10 oz. pkg. frozen baby peas, thawed.
For biscuit crust:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. black pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese (I used grated Parmesan because that's what I had.)
3/4 stick cold unsalted butter cut into 1/2-inch pieces. (If you us salted butter, be sure to cut the salt to at least 1/4 tsp.)
1 1/4 cup well-shaken buttermilk. (If I don't have buttermilk, I sour regular milk with about a tsp. of lemon juice and let stand for about 5 minutes before adding to biscuits.)
Make the filling:
Cook onion, carrots, celery and thyme in butter with salt and pepper to taste in a shallow pot (3 to 4 qt. . . like a Dutch Oven. This will go in the oven later so make sure it's oven safe.) covered over medium heat, stirring occasionally, until vegetables are almost tender. 10 to 12 minutes.
Add mushrooms and cook, uncovered, stirring until tender, 5 to 7 minutes.
Sprinkle with 1/4 cup flour and cook stirring constantly for 2 minutes. Stir in 3 1/2 cups of chicken stock, scraping up any brown bits and bring to a boil, stirring, then simmer until slightly thickened.
Stir in turkey, peas and salt and pepper to taste.
Reheat over low heat just before topping with biscuit crust.
Make Biscuits and bake pie:
Preheat oven to 400 degrees with rack in middle.
Sift together flour, baking powder, baking soda, salt and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixtures resembles coarse meal.
Add buttermilk and stir just until a dough forms.
Drop biscuits onto filling in 8 large mounds, leaving spaces between biscuits
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.
Let stand a few minutes before serving.
Chicken Pot Pie with Cheddar Biscuit
(Original recipe made it's own stock with turkey carcass and skin. I prefer the taste of chicken stock and used store bought to make it easier.)
3 1/2 cups chicken broth
For filling:
1 medium onion, chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 tsp. chopped thyme
3 Tbsp. butter
1/2 lb. mushrooms, trimmed and quartered (optional)
1/4 cup all-purpose flour
4 cups cooked chicken meat cut into 1/2-inch pieces
1-10 oz. pkg. frozen baby peas, thawed.
For biscuit crust:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. black pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmigiano-Reggiano cheese (I used grated Parmesan because that's what I had.)
3/4 stick cold unsalted butter cut into 1/2-inch pieces. (If you us salted butter, be sure to cut the salt to at least 1/4 tsp.)
1 1/4 cup well-shaken buttermilk. (If I don't have buttermilk, I sour regular milk with about a tsp. of lemon juice and let stand for about 5 minutes before adding to biscuits.)
Make the filling:
Cook onion, carrots, celery and thyme in butter with salt and pepper to taste in a shallow pot (3 to 4 qt. . . like a Dutch Oven. This will go in the oven later so make sure it's oven safe.) covered over medium heat, stirring occasionally, until vegetables are almost tender. 10 to 12 minutes.
Add mushrooms and cook, uncovered, stirring until tender, 5 to 7 minutes.
Sprinkle with 1/4 cup flour and cook stirring constantly for 2 minutes. Stir in 3 1/2 cups of chicken stock, scraping up any brown bits and bring to a boil, stirring, then simmer until slightly thickened.
Stir in turkey, peas and salt and pepper to taste.
Reheat over low heat just before topping with biscuit crust.
Make Biscuits and bake pie:
Preheat oven to 400 degrees with rack in middle.
Sift together flour, baking powder, baking soda, salt and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixtures resembles coarse meal.
Add buttermilk and stir just until a dough forms.
Drop biscuits onto filling in 8 large mounds, leaving spaces between biscuits
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.
Let stand a few minutes before serving.
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