|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 58g||75%|
|Saturated Fat 29g||145%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 8g||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken pot pie is baked to perfection with a biscuit topping. Instead of the usual pastry crust, this chicken pie is topped with savory cheese biscuits. The biscuit dough is rolled to a pan-size rectangle and the biscuits are cut into squares, so none of the dough is wasted. A pizza cutter makes it easy to cut the dough into uniform squares. If you prefer a neater effect or round biscuits, feel free use a biscuit cutter.
For extra color and flavor, add some fresh chopped parsley to the biscuits. The egg wash gives the biscuits a nice shiny top. Sprinkle some poppy seeds or sesame seeds over the egg wash just before baking if you like.
- For the Chicken Pie Filling:
- 1 large carrot (diced)
- 1 small potato (diced)
- 5 tablespoons butter
- 1 medium onion (diced)
- 1 stalk celery (sliced)
- 1 pound chicken breasts (boneless, cut into 1-inch cubes)
- 5 tablespoons flour
- 1 1/2 cups chicken stock
- 1 cup peas (thawed from frozen)
- 1/2 teaspoon thyme
- 1 teaspoon salt (kosher, to taste)
- 1/2 teaspoon black pepper
- 3 tablespoons heavy cream
- For the Cheese and Green Onion Biscuits:
- 2 cups all-purpose flour (about 9 ounces; spoon and sweep method)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 7 tablespoons butter (chilled; cut into small pieces)
- 1 cup cheddar cheese (sharp, shredded; about 4 ounces)
- 2 tablespoons green onions (finely chopped)
- Optional: 1/2 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 1 large egg yolk (mixed with 2 teaspoons of water, for topping)
Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside.
In a deep skillet or saute pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and saute for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque.
Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish.
Heat the oven to 350 F.
In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles coarse meal.
Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well.
Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together.
Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters.
Place the biscuits on the chicken pie filling.
Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit.
Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.