1 hr 45 mins
A grown up take on a childhood favorite. I found this in the Sunset Magazine, 01/2007 issue. One standard-size rotisserie chicken supplies just enough meat for the pies. You will need six or seven 8 to 10-oz ovenproof containers for this recipe. We made it in large(commercial kitchen size)ovenproof casseroles and it turned out marvelously, of course we made changes that only affect us, so I didn't post them.
My Private Note
Units: US | Metric
- 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 white and dark meat (we used only white 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
- 1Preheat oven to 425ºF.
- 2TO PREPARE BISCUITS:.
- 3To make biscuit topping, sift remaining 2 cups flour with baking powder, baking soda, and remaining 1 teaspoons salt.
- 4Using 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.
- 5Stir in cheese and sage.
- 6In a separate bowl, whisk together egg and buttermilk and add to the flour mixture, stirring gently until a shaggy dough forms.
- 7Lightly flour a counter, a rolling pin, and your hands.
- 8Divide dough into 2 balls.
- 9Roll 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.
- 10Repeat with second ball.
- 11Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
- 12PREPARE CHICKEN & VEGETABLES;.
- 13In a medium saucepan over high heat, bring chicken stock to a boil.
- 14Add carrots, potatoes, and celery.
- 15Lower heat to medium and cook until vegetables are tender, 5-7 minutes.
- 16Drain vegetables, reserving stock; set both aside separately.
- 17In a large Dutch oven melt salted butter over medium heat.
- 18Add onion, cook until golden, 6-8 minutes.
- 19Add mushrooms; cook 5 more minutes.
- 20Add fresh thyme and 5 tablespoons flour and cook 2 minutes.
- 21Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8-10 minutes.
- 22Season with nutmeg, 1 teaspoons salt, black pepper to taste, & red pepper flakes, if using.
- 23Add parsley, chicken, cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers, leaving the top 1/4 inches unfilled.
- 24FINAL ASSEMBLY & BAKING:.
- 25Place 3 rounds of dough on each potpie, overlapping as necessary (bake unused rounds on their own as biscuits).
- 26Brush 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.
- 27Serve with sliced tomatoes & onions with a light vinaigrette dressing and a nice wine.
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Nutritional Facts for Biscuit-Topped Chicken Pot Pies / Pies
Serving Size: 1 (405 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 611.2
- Calories from Fat 260
- Total Fat 28.9 g
- Saturated Fat 15.9 g
- Cholesterol 173.2 mg
- Sodium 1258.0 mg
- Total Carbohydrate 58.0 g
- Dietary Fiber 3.9 g
- Sugars 5.1 g
- Protein 30.2 g