Adapted from Barefoot Contessa: Family Style by Ina Garten. I have added extra veggies and simplified a few things to make this more do-able on the weekdays. It’s a very flexible recipe – I am loosey goosey with measuring on the filling and it always comes out fine. You can also substitute a pie or puff pastry laid rustically over top for a change from the biscuits, or leftover turkey for the chicken.
2 boneless skinless chicken breasts
(or several cups of diced leftover roasted or grilled chicken)
2 ½ cups chicken stock
6 Tablespoons unsalted butter
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup flour
¼ cup half ‘n half or milk or cream
1 cup frozen peas
¼ cup minced parsley (optional)
1 cup all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon baking soda (eliminate this if you sub milk for buttermilk)
1 stick unsalted butter, diced and chilled in freezer for a bit
¾ cup buttermilk or milk
1 egg for wash, beaten with 1 tablespoon water (sometimes I skip this)
Poach the chicken breasts if using raw: rinse and then immerse in water in a large pot. Bring to a boil, then turn off the heat and let sit for 20 minutes. Remove from water and after cooling a bit, dice.
Preheat oven to 375. In a saucepan, heat the stock without boiling and keep warm.
In a large pot or Dutch oven, melt the butter and then add and sauté the onion, carrot and celery over medium-low heat until translucent, about 10 minutes. Add the flour and cook over low heat, stirring constantly for 2 minutes. Add the hot chicken stock and cook over low heat for 1 more minute, stirring until thick. Add 2 teaspoons salt, ½ teaspoon pepper and the half’n half and combine well. Stir in the chicken, peas and parsley. Bake at 375 for 15 minutes.
Meanwhile, make the biscuits. Mix the first six (dry) ingredients in a food processor until blended. Add the chilled butter and process until the butter is the size of peas. Add the milk and process about 45 seconds, until the mixture just starts to form a ball.
Turn onto a well-floured board and roll out to about 3/8 inch thick. Cut out desired size round biscuits. Or, just roll into the shape of your dutch oven and cut into rough squares.
Remove stew from the oven and arrange the biscuits on top. Brush the biscuits with the egg wash and bake for another 20 – 30 minutes until the biscuits are browned and the stew is bubbly. Serve immediately.
Printable version here: HOMEMADE CHICKEN POT PIE