Tuesday, March 12, 2013

Chicken & Biscuit Pie

Do you like chicken pot pie?
I do!
When I was growing up, my mother rarely bought pre-fab food, but every once in a while, when the little pot pies were on sale, she'd buy them. We only got to eat them when we had a baby sitter, but oh, how I looked forward to them!

Now that I'm grown, I love the IDEA of pot pies, but I'll be honest, I'm still working on my pie crust techniques. Until I found this recipe, I just dreamed of those cute little guys I used to love to eat.
A biscuit topping!?! I can do that.....mom taught me to make biscuits when I was big enough to hold the fork and bowl and cut in the butter!

No more dreaming of pot pie, now I dream of eating it!

Chicken & Biscuit Pie

4 Tbsp. butter
1 c. onion, finely chopped
1 rib celery, finely chopped OR celery seed/salt to taste (about 1/2 tsp.)
1/3 c. flour
1 1/2 c. chicken stock
1 1/2 c. whole milk
1/2 tsp. dried sage
1/2 tsp. dried thyme
2 1/2 c. cooked chicken, diced or shredded
2 c. vegetables of your choice (frozen or leftovers)
salt and pepper

2 c. flour
1 Tbsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1/4 c. cold butter, cut into 1/4-in. pieces
3/4 c. milk

Melt the butter on the stove top in a large oven-safe pot. 
Stir in the onion and celery, then cover the pan and cook them for 7-8 minutes over medium heat, stirring occasionally.
Add the flour, stirring for 1-2 minutes to lightly brown it. 
Whisk the chicken stock into the pan. 
When it starts to thicken, whisk in the milk.
Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5-7 minutes.  
Add salt and pepper to taste. 
Remove the pan from the stove top and heat the oven to 375 degrees. 
Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl.
Add the butter and use your fingertips to rub it into the dry ingredients.  
Add the milk and stir briskly, just until the dough pulls together. 
Flour your work surface and turn the dough onto it.
Using floured hands, knead the dough 2 or 3 times; then flatten it to about 1/2-in. thick.
Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. 
Bake the pot pie until the biscuits are golden brown and filling is bubbly, about 20-30 minutes. 
Let it cool for 5-10 minutes before serving.


1 comment:

Jolene said...

Just printed it out to try! :-) Thank you!