This started with the Cast Iron Chicken Pot Pie recipe from Cook's Illustrated, but only used the filling as guidance. The top crust (okay, biscuits) is the Yellow Farmhouse Cookbook's baking power buttermilk biscuits. I'll follow a recipe pretty strictly the first time or two, until I figure out how it works and put my own spin on it.On to it.....
I had some leftover chicken from Thanksgiving dinner. I sauteed off a small/medium yellow onion and a couple of ribs of celery in 4 tablespoons of butter, then added the diced up chicken. Add 6 tablespoons of flour and cook for a minute as you make the roux. Add 2 cups of chicken stock and a quarter cup of heavy cream, some tinned mushrooms (I used the drained liquid to reconstitute Better Than Bouillon which I do recommend,) and some frozen peas & carrots. Add a tablespoon of dried thyme and a couple of bay leaves, then let it simmer while the biscuits. Yes, this will make a pretty thick sauce.
Pretty much any biscuit recipe can be used, I am a fan of the YFh recipe, although I do use lard instead of vegetable shortening. Roll it out into a disk, and cut into pieces to be placed on top of the pie.
Bake at 425 F convection. This will take a little longer than just baking off the biscuits on a sheet pan, plan on 12-15 minutes, but watch closely. The bottoms of the biscuits will not overbake, but you do want a nice browning on top.
And the money shots....
I had some leftover chicken from Thanksgiving dinner. I sauteed off a small/medium yellow onion and a couple of ribs of celery in 4 tablespoons of butter, then added the diced up chicken. Add 6 tablespoons of flour and cook for a minute as you make the roux. Add 2 cups of chicken stock and a quarter cup of heavy cream, some tinned mushrooms (I used the drained liquid to reconstitute Better Than Bouillon which I do recommend,) and some frozen peas & carrots. Add a tablespoon of dried thyme and a couple of bay leaves, then let it simmer while the biscuits. Yes, this will make a pretty thick sauce.
Pretty much any biscuit recipe can be used, I am a fan of the YFh recipe, although I do use lard instead of vegetable shortening. Roll it out into a disk, and cut into pieces to be placed on top of the pie.
Bake at 425 F convection. This will take a little longer than just baking off the biscuits on a sheet pan, plan on 12-15 minutes, but watch closely. The bottoms of the biscuits will not overbake, but you do want a nice browning on top.
And the money shots....