Chicken Pot Pie With Biscuit Topping

Recipe Ingredients

		Filling
2		Boneless skinless chicken breasts - - (6 oz ea)
4		Boneless skinless chicken thighs - - (2 oz ea)
1		Onion - quartered (small)
1/2		Carrot (small)
		Water - as needed
		Salt - to taste
4		Black peppercorns
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 cup	62g / 2.2oz	Diced onion
1 cup	110g / 3.9oz	Diced celery
1 cup	110g / 3.9oz	Diced carrots
1/2 cup	31g / 1.1oz	Flour
1/2 cup	118ml	Diced peeled boiling potatoes
1 teaspoon	5ml	Chicken bouillon granules
1 tablespoon	15ml	Coarsely-chopped fresh rosemary
		Freshly-ground black pepper - to taste
		Biscuit Dough
2 cups	125g / 4.4oz	Flour - plus
		More for rolling
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Chopped fresh sage leaves
1 teaspoon	5ml	Chopped fresh thyme leaves
3/4 cup	148g / 5.2oz	Shortening
3/4 cup	177ml	Buttermilk
1		Egg white - beaten

Recipe Instructions

For the Filling: Place the chicken breasts and thighs, onion and carrot in a saucepan. Add water to cover and 1 teaspoon of salt. Add the peppercorns. Bring to a boil. Reduce the heat and simmer until the chicken is tender, about 25 to 30 minutes.

Remove the chicken from the broth. Strain the broth with a fine mesh strainer. Add water to measure 5 cups. Set aside. Cut the chicken into bite-size chunks. Set aside.

Melt the butter in a 4-quart saucepan. Cook the diced onion, celery and carrots over medium heat until tender, 5 minutes. Stir in the flour and cook 2 minutes. Add the reserved broth and potatoes. Cover and simmer until the potatoes are tender, about 10 minutes.

Stir in the chicken bouillon and rosemary. Season to taste with salt and pepper. Heat to boiling, stirring until thickened, about 2 minutes. Mix in the chicken. Turn into a 13- by 9-inch baking pan. Keep warm while preparing the biscuit dough.

For the Biscuit Dough: Heat the oven to 425 degrees. Stir together the flour, baking powder, salt, baking soda, sugar, sage and thyme. Cut in the shortening. Stir in the buttermilk just until the dough comes together in a ball.

Roll out the dough on a floured work surface using a floured rolling pin into a 12- by 8-inch rectangle. With the dull side of a knife, lightly score the top diagonally, forming diamond-shaped biscuits. Do not cut completely through the dough.

Carefully lift the dough and place on top of the hot chicken mixture. Brush with the egg white. Bake the pie until the biscuit topping is golden brown and cooked through, 20 to 25 minutes.

This recipe yields 8 servings.

Each serving: 528 calories; 600 mg. sodium; 70 mg. cholesterol; 30 grams fat; 10 grams saturated fat; 41 grams carbohydrates; 24 grams protein; 3.57 grams fiber.

Source:
The Los Angeles Times, 02-19-2003

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