Thursday, April 13, 2017

Biscuit Topped Chicken Pot Pie

One of my favorite comfort foods is chicken pot pie.  I made the following variation for the family last night and it was a big hit.  Personally, I do not enjoy cooked carrots and peas, so I usually use broccoli in my filling.  For the chicken I usually bake bone-in, skin-on, split chicken breasts, seasoned with a little salt and pepper, in a 375 degree oven for 45-60 minutes, depending on the size.





Sauté onion and celery until translucent. Add broccoli and sauté until broccoli turns a brilliant green.  I like to salt in layers as I add ingredients.  A soft touch each layer and then taste at the end to see if you need anymore.






Add the flour and stir to coat the vegetables.  Stir and toast the flour for just a few moments to give it a little color and to prevent having a "raw" flour flavor to the sauce.






Slowly add the broth, stirring constantly to prevent lumps of flour from forming.  Simmer until sauce is bubbling and beginning to thicken. Add parsley at the very end.







Spoon biscuit batter over the top and pop it in the oven.





Bake until biscuit is cooked through and golden brown on top.



Filling

2 TBSP unsalted butter
1/2 onion; diced
2 celery stalks; chopped
3 cups broccoli; chopped
4 split chicken breasts; baked, cooled, and cut into bite sized pieces
1/3 cup flour
2 pints chicken broth
1 TBSP fresh parsley; minced
Salt and pepper to taste

Biscuits

2 cups all purpose flour
1 TBSP baking powder
1 tsp baking soda
1/2 tsp salt
6 TBSP cold unsalted butter; cut into pieces
1 1/4 cup milk of your choice (I used raw goat milk)

Preheat oven to 400 degrees

Filling
In a very large cast iron skillet melt the butter.  Add the onion and celery along with a little salt.  Sauté until soft and transparent, about 10 minutes.  Add the broccoli and a little more salt.  Sauté until broccoli begins to turn a brilliant green, about 3 to 5 more minutes. Add pepper and stir to distribute. Sprinkle flour over the sautéed vegetables and stir to coat and toast the flour.  Slowly add the broth, stirring constantly with a whisk.  Add the chicken and simmer on medium low heat until the sauce begins to bubble and thicken.  Add more salt and pepper as needed.

Biscuits
Put flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.  Drop the pats of butter into the dry ingredients and using a pastry blender or a fork cut the butter into the flour mixture until incorporated.  Add the milk and stir gently until just combined.  Drop biscuit batter onto the filling in the cast iron skillet and bake for about 20-23 minutes until biscuits are golden brown.  Allow to cool 5-10 minutes before serving.





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