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Entree: Biscuit-Topped Chicken Potpie




Source of Recipe


billk54


List of Ingredients





For filling:
2 carrots, cut into ½-inch pieces (about 1 cup)
2 stalks celery, cut into ½-inch pieces (about 1 cup)
1 medium onion, chopped (½ cup)
3 Tbsp. unsalted butter
½ cup frozen peas
3 Tbsp. snipped fresh parsley
1 tsp. snipped fresh thyme or ½ tsp. dried thyme, crushed ½ tsp. salt
½ tsp. fresh ground black pepper
2 ½ cups chicken stock or broth
1 bay leaf
12 oz. skinless, boneless chicken breasts and/or thighs
1 ½ cups chopped, peeled potato (8 oz.)

For sauce:
5 Tbsp. unsalted butter
2/3 cup all-purpose flour
2 tsp. fresh sage or 1 tsp. dried sage, crushed
½ tsp. dry mustard
1 ½ cups whole milk
2 Tbsp. dry sherry

For biscuit topping:
2 ¼ cups all-purpose flour
¾ cup sifted cake flour
4 tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
5 Tbsp. unsalted butter, chilled
5 Tbsp. shortening
1 ½ cups Buttermilk (optional)


Recipe




For filling, in a large skillet cook carrots, celery, and onion in hot butter until tender. Stir in peas, parsley, thyme, salt, and pepper. Cook and stir 1 minute more. Remove from heat and set aside.

In a large saucepan bring stock and bay leaf to boiling; add chicken. Simmer, covered, 15 minutes or until chicken is no longer pink, adding potato in the last 7 minutes. Strain stock and reserve; discard bay leaf. Set chicken and potatoes aside; when cool, chop chicken into bite-size pieces.

For sauce, in the same large saucepan over medium heat melt butter. Stir in flour, sage, and mustard to combine; cook 1 minute until lightly browned. Whisk in reserved chicken stock and milk. Cook and stir until thickened and bubbly. Remove from heat; stir in sherry. Stir in reserved vegetables, chicken, and potatoes. Cover and keep warm.

For biscuit topping, in a large mixing bowl or food processor combine flours, baking powder, soda, and salt, sifting mixture 3 times (necessary for lighter biscuits). Using a pastry blender or the metal attachment on your food processor, cut butter and shortening into dry ingredients until pieces are the size of peas. Add buttermilk all at once, stirring or pulsing just to combine.

Pour chicken mixture into a buttered 3-quart casserole. Using a large tablespoon drop dough into 8 mounds. Brush with additional buttermilk, if desired. Bake in a 400° oven 30 to 35 minutes or until a toothpick inserted near center of biscuits comes out clean and tops are golden. Makes 8 servings.

For herb-flecked biscuits, add 1 tablespoon snipped fresh Italian parsley, 1 tablespoon snipped fresh rosemary, and 2 teaspoons snipped fresh thyme to dry biscuit ingredients. Proceed as directed.

For Star-Studded Pastry-Topped Chicken Potpie:

Halve ingredients for filling and sauce. Instead of biscuit topping, prepare a double-crust pastry. Line a 9-inch pie plate with half of the pastry, fluting as desired. Add filling. Roll out remaining pastry and cut small star shapes using 1- to 1 ½-inch cookie cutters. Place pastry stars atop filling. Bake in a 400° oven 35 to 40 minutes or until pastry is golden.

Makes 4 to 6 servings.