Sunday, February 28, 2010

Snow Food- Chicken Pot Pie with Biscuit Crust

Our snow this winter has been just insane. These pictures are from the February 9-10 storm. I ended up with almost a week off of work, due to 2 snow days and the President's Day weekend. We already had lots of snow on the ground, and ended up with almost 36 inches in all.

It took poor Phil hours to dig us out.

Max had to hop out and over the snow to get around. From upstairs, you could see dog shaped prints in the snow!
My absolute favorite wintery, warming, comfort food is homemade chicken pot pie. Tasty roasted chicken with winter vegetables in a creamy sauce topped with fluffy homemade buttermilk biscuits. Drool. Now, this definitely not your diet dinner and this recipe is pretty labor intensive, so it's a once a year kind of treat. But sooo worth the time and calories!  Try not to think of how much butter in in here. You shoveled snow, it's OK.

Chicken Pot Pie with Buttermilk Biscuit Crust

Adapted from The Joy of Cooking

Creamed Chicken and Vegetable Filling
1 rotissiere chicken, picked and shredded
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk
2 cups chicken stock
Salt and pepper
1/2 teaspoon nutmeg
2 tablespoons butter
1 yellow onion, diced
3 carrots, sliced
3 ribs celery, sliced
1 cup frozen peas
3 tablespoons chopped fresh parsley
1.  Melt four tablespoons of butter in a medium pan over medium heat. Whisk in the flour, making sure to get out any lumps, and cook for 1 minute. Whisk in the chicken stock until smooth (check the bottom for lumps). Whisk in the milk. Increase heat to medium-high and cook, whisking constantly, until sauce thickens and bubbles.
2. Add the chicken, stir, and cook for 1 more minute. Season with salt and pepper and nutmeg. Set aside.
3. Melt remaining butter in large skillet over medium high. Add the onion, carrots, and celery and cook for 5 minutes, until softened.
4. Stir the cooked veggies into the creamed chicken along with the peas and parsley. Cook over medium for another 2-3 minutes and set aside.
Buttermilk Biscuit Crust
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
6 tablespoons butter (cold), cut into small pieces
3/4 cup buttermilk

1. Place flour, baking powder, soda, and salt in bowl of a food processor. Pulse to combine. Pulse in butter until mixture resemble cornmeal. Transfer to a mixing bowl.
2. Stir in the buttermilk all at once with a wooden spoon. If not rolling out and baking dough immediately, keep in the fridge.

To assemble:
1. Butter a 13 x 9 baking dish and heat oven to 400 degrees.
2. Pour the creamed chicken and veggie filling into the baking dish.
3. On a lightly floured counter, roll the biscuit until it is the right size to cover the top of your baking dish (so a 13 x 9 rectangle). Add to top of dish. Brush with beaten egg.
4. Bake for 30-40 minutes, until filling is bubbling and crust is golden brown.


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