BISCUIT-TOPPED CHICKEN POT PIE

BISCUIT-TOPPED CHICKEN POT PIE image

Categories Chicken Bake Dinner Winter Healthy

Yield 6 Servings

Number Of Ingredients 24

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Ingredients

2.5 cups reduced sodium chicken stock
3 carrots, peeled and finely chopped
2 medium Yukon gold potatoes, peeled and finely chopped
1 stalked celery, finely chopped
4 Tbs. salted butter
1 medium onion, finely chopped
12 small criminal or button mushrooms, finely chopped
1 tsp. fresh chopped thyme
2 cups plus 5 Tbsp. flour
1 cup milk
1/4 tsp. freshly grated nutmeg
2 tsp. salt
Freshly ground black pepper
2 tsp. finely chopped flat leaf parsley
2 1/2 cups chopped cooked chicken, preferably a mixture of white and dark meat (see notes)
1/4 cup frozen sweet peas
1 1/2 tsp baking powder
1/2 tsp baking soda
5 Tbs. cold unsalted butter, cubed
1/2 cup grated sharp cheddar cheese
2 tsp. minced fresh sage
1 egg
1/2 cup plus 2 Tbs. well shaken buttermilk
Egg wash (1 egg yolk whisked with 1 Ybs milk)

Steps:

1. In a medium saucepan, over high heat, bring chicken stock to a boil. Add carrots, potatoes, & celery. Lower heat to medium and cook till vegetables are tender, 5 to 7 minutes. Drain vegetables; reserving stock. Set both aside separately. 2. In a large, heavy bottom saucepan, melt salted butter over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and 5 Tbs. flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, chicken, cooked vegetables, and peas and divide filling evenly, among 6 or 7 ovenproof containers (8 to 10 Oz. each) leaving the top 1/4 inch unfilled. 3. Preheat oven to 425 deg. To make biscuit topping, sift remaining 2 cups flour baking powder, baking soda, and remaining 1 tsp. salt. Using your fingers or a pastry cutter, work in unsalted butter to make a coarse meal, working quickly to keep the butter from warming up and melting into the dough. Stir in cheese and sage. In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms. 4. Lightly flour a counter, a rolling pin, and your hands. Divide dough into two balls. Roll out first ball to 1/4 inch thickness, then use a 2 1/2 inch biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball. 5. Place 3 rounds of dough on each pot pie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put pot pies on a cookie sheet lined with aluminum foul, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes. 538 cal, 42% from fat (225 cal), 28 G protein, 25 G fat (13 G saturated), 51 G carbohydrates (3.5 G fiber), 1,034 mg sodium, 160 mg chol