Biscuit-topped Chicken Pot Pies / Pies

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 1/2 cups organic low sodium chicken broth
• 3 carrots, peeled and finely chopped
• 2 medium yukon gold potatoes, peeled and finely chopped
• 1 stalk celery, finely chopped
• 4 tablespoons salted butter
• 1 medium onion, finely chopped
• 12 small cremini mushrooms (we used button mushrooms) or 16 button mushrooms, finely chopped (we used button mushrooms)
• 1 teaspoon chopped fresh thyme
• 2 cups flour
• 5 tablespoons flour
• 1 cup milk
• 1/4 teaspoon freshly grated nutmeg
• 2 teaspoons salt or 2 teaspoons mrs. dash seasoning mix
• fresh ground black pepper, to taste
• 3 pinches red pepper flakes (or to taste) (optional)
• 2 teaspoons finely chopped flat leaf parsley
• 2 1/2 cups chopped cooked chicken, preferably a mixture of and dark meat (we used only meat)
• 1/4 cup frozen sweet peas
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 5 tablespoons cold unsalted butter, cubed
• 1/2 cup grated sharp cheddar cheese
• 2 teaspoons minced fresh sage
• 1 egg
• 1/2 cup buttermilk (well shaken)
• 2 tablespoons buttermilk (well-shaken)
• 1 egg yolk, whisked with
• 1 tablespoon milk

Recipe

• 1 preheat oven to 425ºf.
• 2 to prepare biscuits:.
• 3 to make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
• 4 using two forks, your fingers or a pastry cutter, cur in unsalted butter to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough.
• 5 stir in cheese and sage.
• 6 in a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
• 7 lightly flour a counter, a rolling pin, and your hands.
• 8 divide dough into 2 balls.
• 9 roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter or glass to cut into rounds, scraping and rerolling dough as needed.
• 10 repeat with second ball.
• 11 place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
• 12 prepare chicken & vegetables;.
• 13 in a medium saucepan over high heat, bring chicken stock to a boil.
• 14 add carrots, potatoes, and celery.
• 15 lower heat to medium and cook until vegetables are tender, 5-7 minutes.
• 16 drain vegetables, reserving stock; set both aside separately.
• 17 in a large dutch oven melt salted butter over medium heat.
• 18 add onion, cook until golden, 6-8 minutes.
• 19 add mushrooms; cook 5 more minutes.
• 20 add fresh thyme and 5 tablespoons flour and cook 2 minutes.
• 21 slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
• 22 season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
• 23 add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
• 24 final assembly & baking:.
• 25 place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
• 26 brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.
• 27 serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
• 28 enjoy!