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Biscuit-Topped Chicken Pot Pie

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"Before chickens were plentiful, African Americans cooks stewed small game birds they hunted themselves, such as doves and pigeons, and served the creamy mixture on toast, with a simple biscuit, or with a pastry crust topping. Chicken pie was reserved for and especially beloved on Christmas Day. In the 1950s, Clementine Hunter, a master of fine and culinary arts, included creamed chicken on toast, which she named 'salmi a la yucca' in a small selection of extraordinary recipes, Melrose Plantation Cookbook, which she penned with Francois Mignon. Hunter layered Creole flavors in a roux-based gravy�smoky ham, aromatic vegetables of the Holy Trinity (onion, green pepper, and celery), consomm�, cloves, and a blade of mace. She simmered it for an hour to develop a deep richness, then stirred in cooked chicken and served it with fried bread on the side. Alternatively, my adaptation follows the time-honored preparation for pot pie, topping the silky chicken gravy with a crust of flaky biscuits. If Hunter's Creole style intrigues you, swap in chopped green bell peppers for half of the carrots and add a pinch of cloves and mace. Notice that the vegetables are diced, not coarsely chopped; they are prettier that way."

List of Ingredients

◦ 1 stick (4 ounces) butter, plus softened butter for the pan
◦ 1 cup diced onion
◦ 1 cup (�-inch) diced carrots
◦ � cup (�-inch) diced celery
◦ 1 tablespoon minced garlic (about 3 cloves)
◦ � cup all-purpose flour
◦ 2 cups chicken stock, warmed
◦ 2 cups whole milk, plus 1 tablespoon for the egg wash
◦ 1 teaspoon salt, or to taste
◦ � teaspoon black pepper
◦ 2 cups (�-inch) diced potatoes, cooked
◦ � cup baby peas (optional)
◦ 2 cups diced cooked chicken
◦ Pot Pie Biscuit Dough (recipe follows)
◦ 1 egg


Recipe

Preheat the oven to 450� F. Generously butter a shallow 6-cup baking dish.

In a heavy saucepan, melt the stick of butter over medium heat until sizzling. Stir in the onion and cook for 2 minutes. Stir in the carrots, celery, and garlic and cook until the onions are translucent and starting to soften, about 2 minutes longer. Whisk in the flour. Cook and stir 3 to 5 minutes to make a blonde roux.

Gradually whisk in the chicken stock, a few tablespoons at a time, stirring after each addition, until the mixture is smooth. Whisk in 2 cups of the milk and the salt and pepper. Cook until the mixture comes to a boil, then reduce the heat to a simmer, stirring, until the mixture is thickened, 2 to 3 minutes.

Place the potatoes, peas (if using), and chicken in the baking dish. Pour in the sauce.

On a floured board, roll out the biscuit dough to a �-inch thickness. Cut with decorative or 2-inch round biscuit cutters. Place the biscuits on top of the filling, leaving � inch between biscuits. (You can also roll the dough into one sheet and fit it over the baking dish; just be sure to cut two or three slits in the crust to let the steam escape.) In a small bowl, stir together the egg and 1 tablespoon milk. Lightly brush this egg wash all over the crust. Bake until the filling is bubbling and the crust is golden brown, 15 to 20 minutes. Serve immediately.

Serves 4 to 6




❧ Pot Pie Biscuit Dough:

◦ 2 cups all-purpose flour
◦ 1 tablespoon baking powder
◦ 1 teaspoon salt
◦ � cup shortening, cut into �-inch pieces and chilled
◦ ⅔ cup cold whole milk

In a large bowl, combine the flour, baking powder, and salt. Sprinkle the shortening over the flour mixture. Using your fingertips, a pastry blender, or two knives, cut in the shortening until the mixture resembles coarse crumbs.

Use a fork to stir in the milk.
Turn the dough out onto a floured board. Knead 5 to 10 seconds, just until dough is smooth.

Makes enough for a double-crust pie