The Humpherys Family

ZZ? Chicken Pot Pie with Buttermilk Biscuits

Source  Good Life Eats
Recipe Added:  1/19/2012
1 1/2 lbs B & S chicken breast
2 1/4 cup chicken broth
1 1/2 Tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
3 medium carrots, peeled, chopped
3 celery ribs, cut 1/4 inch thick
1/2 tsp salt
1/4 tsp pepper
4 Tbsp butter
1/2 cup flour
1 1/2 cup milk
 1 tsp dried thyme
3/4 cup frozen peas, thawed
1/3 cup minced fresh parsley

Buttermilk Biscuits:
1 cup flour
1 cup cake flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1/2 tsp salt
8 Tbsp cold butter
3/4 cup cold buttermilk
Biscuits: Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.

Transfer mixture to a medium bowl and add the buttermilk. Stir with a form until the dough gathers into moist clumps, adding up to 2 Tbsp extra buttermilk (1 Tbsp at a time) if the dough is still dry. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough. Refrigerate the dough rounds on a cookie sheet covered with plastic wrap until the pot pie is ready.

Pie: Adjust oven rack to lower-middle position and heat the oven to 400F. Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 8-10 minutes until chicken is just done. Transfer chicken to a bowl and reserve the leftover broth. Using the same pan, heat the oil over medium-high heat. Saute the onion, celery, and carrot until tender, about 4 minutes. Add garlic and saute an additional minute. Season with salt and pepper. shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.

Melt the butter over medium heat. Stir in the flour and cook for 1 minute. Whisk in reserved chicken broth, milk, and the thyme. Bring to a simmer to thicken sauce, about 1 minute. Stir the chicken and veggies into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Top with biscuits. Bake at 400F for 30 minutes.
Advanced Preparation
Freeze the unbaked filling and biscuits separate from the each other. To freeze the biscuits, lay them in a flat layer inside a gallon size freezer Ziploc bag so they don’t stick together. When ready to bake, thaw the filling and biscuits, assemble as usual and bake according to recipe instructions.
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