Chicken Pot Pie
If you prefer, you can replace the buttermilk biscuits with pie crust.
INGREDIENTS | SERVES 8
- ¼ cup butter
- 5 large carrots
- 4 stalks celery, finely diced
- 2 large yellow onions, diced
- 2 large cloves garlic, minced
- 1 teaspoon dried thyme
- 8 ounces button mushrooms, cleaned and sliced
- 4 boneless, skinless chicken breasts, cubed
- 6 cups chicken broth
- 4 large russet potatoes, peeled and diced
- ½ cup all-purpose flour
- ½ cup dry white wine
- ½ cup heavy cream
- 1 cup frozen baby peas, thawed
- Salt and freshly ground black pepper to taste
- 8 large refrigerated buttermilk biscuits
- 1 large egg
- 2 tablespoons water
Preheat oven to 400 °F.
Melt the butter in a 4-quart ovenproof Dutch oven over medium heat. Peel the carrots; shred 1 carrot and dice the other 4. Add the shredded carrot, celery, onion, garlic, thyme, and mushrooms to the pan. Sauté until the onions are translucent.
Add the remaining carrots, chicken, broth, and potatoes to the pan. Bring to a simmer, reduce the heat, cover, and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Whisk the flour and wine together in a small bowl or measuring cup. Whisk in 1 cup of the hot broth from the pan. Strain to remove any lumps, then pour into the pan. Stir to mix. Increase the temperature to bring to a low boil. Boil and stir until the mixture thickens and the flour taste is gone, about 5 minutes. Stir in the cream and peas. Taste for seasoning and add salt and pepper, if desired.
In a small bowl, beat the egg with the water. Press or roll out the biscuits until they're about ¼" thick. Cut slits in the top of each biscuit to allow steam to escape while they're baking. Arrange the biscuits over the top of the pie and brush them with all of the egg mixture.
Bake for 50 minutes, or until the biscuit crust is golden and the gravy is bubbling. Let stand for 10 minutes before serving.
Chicken Upside-Down Pie
Instead of baking the entire pot pie, roll out the biscuits to ¼" thickness, turn a muffin pan upside down, and shape the biscuits over the muffin pan indentations. Bake for 12 to 15 minutes, or until golden brown. For each serving, place a biscuit “bowl” inside another bowl, ladle the chicken potpie mixture into the biscuit bowl, and top with grated Cheddar cheese, if desired.