Ingredients: |
Ingredients: 1 stick butter
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
1 tbsp. minced garlic
1/2 cup all-purpose flour
2 cups chicken stock
2 cups milk, plus 1 tbsp. for the egg wash
1 tsp. salt
1/2 tsp. black pepper
2 cups diced potatoes, cooked
1/2 cups baby peas
2 cups diced cooked chicken
1 egg
pot pie biscuit dough (recipe follows)
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/4 cup shortening, cut into 1/2 inch pieces and chilled
2/3 cup cold milk
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Directions: |
Directions:
1. Preheat the oven to 450ºF. Grease a shallow 6-cup baking dish.
2. In a heavy saucepan, melt the stick of butter over medium heat until sizzling. Stir in the onion and cook for 2 minutes. Stir in the carrots, celery, and garlic and cook until the onions are translucent and starting to soften, about 2 minutes longer. Whisk in the flour. Cook and stir 3 to 5 minutes to make a blonde roux. Gradually whisk in the chicken stock, a few tablespoons at a time, stirring after each addition, until the mixture is smooth. Whisk in 2 cups of the milk and the salt and pepper. Cook until the mixture comes to a boil, then reduce heat to a simmer, stirring, until the mixture is thickened, 2 to 3 minutes.
3. Place the potatoes, peas and chicken in the baking dish. Pour in the sauce.
4. On a floured board, roll out the biscuit dough to a 1/4-inch thickness. Cut with decorative or 2-inch round biscuit cutters. Place the biscuits on top of the filling, leaving 1/4 inch between biscuits. (You can also roll the dough into one sheet and fit it over the baking dish; just be sure to cut 2 or 3 slits in the crust to let the steam escape.) In a small bowl, stir together the egg and 1 tablespoon milk. Lightly brush this egg wash all over the crust. Bake until the filling is bubbling and the crust is golden brown, 15 to 20 minutes. Serve immediately.
Pot Pite Biscuit Dough
1. In a large bowl, combine the flour, baking powder and salt. Sprinkle the shortening over the flour mixture. Using your fingertips, a pastry blender, or two knives, cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the milk. Turn the dough out onto a floured board. Knead 5 to 10 seconds, just until dough is smooth.
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This recipe for Biscuit-Topped Chicken Pot Pie is from