Wednesday, April 3, 2013

Chicken Pot Pie with Cream Biscuits

If you are just looking for a biscuit recipe, skip all my boring commentary and skip on down!

I understand that I have several recipes on this blog that are some variation of Chicken Pot Pie.  What can I say, I love my one-dish, carb-covered meals! This is another Test Kitchen masterpiece that is easy to make, full of veggies (and fat, but no one needs to pay attention to that), and gives you a few days of fantastic leftovers.  You could probably substitute any of the vegetables for whatever is in season.  Instead of biscuits, you can also use a pie topping, but I find the biscuits easier and more delicious... Whatever floats your boat!

Cream Biscuits

2 c. all-purpose flour, plus extra for the counter
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. heavy cream

Directions for Biscuits:
1. Preheat oven to 450 degrees.  Line a baking sheet with parchment paper (unless you're making pot pie, then just make up the dough).

2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.  Stir in the cream with a wooden spoon until the doug forms, about 30 seconds.  turn the dough out onto a lightly floured counter and gather into a ball.  Knead the dough briefly until smooth, about 30 seconds.

3. Pat the dough into a 3/4" thick circle.  Cut the biscuits into rounds using a biscuit cutter. They're now ready for the pot pie, or you can bake them for 15 minutes on your prepped baking sheet!

Pot Pie

4 Tbsp. unsalted butter
3 carrots, peeled and sliced 1/4" thick
2 ribs celery, sliced 1/4" thick
1 onion, minced
2 garlic cloves, minced
2 tsp. fresh thyme or 1/2 tsp. dried
1/2 c. all-purpose flour
1/4 c. dry sherry
3 c. low-sodium chicken broth
1/4 c. heavy cream
2 bay leaves
3 lbs. boneless, skinless chicken breasts, trimmed and cut into 1" pieces
1 c. frozen peas
2 Tbsp. minced fresh parsley
1 Recipe Cream Biscuits (see above)

1. Preheat oven to 425 degrees.  Melt the butter in a large Dutch oven over medium heat.  Add the carrots, celery, onion, and 1/4 tsp salt and cook until softened, about 7 minutes.

2. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the flour.  Slowly whisk in the sherry, scraping up any browned bits.  Stir in the broth, cream, and bay leaves.  Simmer until the mixture is thickened, about 10 minutes.

3. Season the sauce with salt and pepper to taste.  Stir the chicken into the sauce and continue to simmer until the chicken is cooked through, about 10 minutes.

4. Discard the bay leaves and stir int he peas and parsley.  Pour the mixture into a 9" x 13" baking dish.

5. Lay the biscuits over the filling.  Bake until the topping is golden brown and the filling is bubbly, about 20 minutes.  Let cool for 5-10 minutes before serving.