- March 1, 2019 at 12:11 am #396626
Pot Pie with Cheese Biscuits Topping
For the Chicken Pie Filling:
1 carrot, diced
1 potato, diced
5 tbs butter
1 onion, diced
1 stalk celery, sliced
1 lb chicken breasts, boneless, cut into 1-inch cubes
5 tbs flour
1 1/2 cups chicken stock
1 cup peas, thawed from frozen
1/2 tsp thyme
1 tsp salt, kosher, to taste
1/2 tsp black pepper
3 tbs heavy cream
For the Cheese and Green Onion Biscuits:
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
7 tbs butter, chilled and cut into small pieces
1 cup cheddar cheese, sharp and shredded
2 tbs green onions, finely chopped
Optional: 1/2 tsp cayenne pepper
3/4 cup buttermilk
1 egg yolk, mixed with 2 tsp of water for topping
Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 min, or until the vegetables are tender. Drain and set aside.
In a deep skillet or sauté pan over medium heat, melt the 5 tbs of butter. Add the onions and celery and sauté for about 2 min. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque.
Add the 5 tbs of flour to the chicken mixture and cook, stirring, for 2 min. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 min longer. Pour the mixture into a 2-quart baking dish.
Heat the oven to 350°.
In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles coarse meal.
Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well.
Add the buttermilk to the flour mixture and mix with hands or a spoon just until the dough begins to hold together.
Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters.
Place the biscuits on the chicken pie filling.
Combine the egg yolk with 2 tsp of water. Brush lightly over each biscuit.
Bake in the preheated oven for 25 to 30 min, or until the biscuits are golden brown and the filling is bubbling.