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Ingredients
Pie Filling
3 medium carrots, thinly
sliced
3 celery stalks, thinly
sliced
1/2 bunch Italian
parsley, finely chopped
1 medium onion, chopped
3 large potatoes, (bout
1 1/2 lbs.), cut into bite-size squares
1 quart chicken stock
1 cup peas (fresh,
frozen or canned)
4 boneless, skinless
chicken breasts or 1 whole cooked chicken
1/4 cup butter
1/4 cup flour
3/4 cup heavy cream
ground nutmeg
salt and pepper
1 egg
Biscuits
2 cups flour
1 tablespoon baking
powder
1 teaspoon salt
1/4 cup butter
3/4 cup milk, more if
needed
1 small bunch Italian
parsley
Directions
Pie Filling
Heat chicken stock to boiling in
a large saucepan. Add carrots, potatoes and celery,
and simmer for 3 minutes. Add peas and simmer until the
vegetables are tender (about 5 minutes more).
Drain vegetables in a
colander over a large bowl or a separate saucepan
(to reserve stock). If using a whole chicken, remove
meat from the bones and discard skin and any gristle
and/or fat. If using chicken breasts, slice each breast
into 2 thinner pieces (to speed cooking time), then cook in a large skillet
with 1 tablespoon each of oil and butter. Shred or
cut chicken into bite-size pieces and place in a large
mixing bowl. Add vegetables to chicken and lightly
toss to combine. Set aside.
In a small saucepan,
melt butter over medium heat. Add chopped onion and
cook until softened but not browned (about 3-5
minutes). Sprinkle the flour over the onions and stir
to combine. Cook while continuing to stir (about 1-2
minutes). Stir in 2 cups of the stock and heat,
whisking, until the sauce comes to a boil and
thickens. Simmer for 2 minutes, then add the cream and a
pinch of nutmeg and season with salt and pepper to
taste.
Pour the sauce over the
chicken and vegetables mixture in the bowl. Add chopped
parsley, then gently stir to combine.
Biscuits
Preheat oven to 450°
F. (If baking as a casserole, see note below)
Sift the flour with
baking powder and salt into a
large mixing bowl.
Add butter to the flour and cut it
into small pieces using a
pastry blender or 2 knives.
Manipulate the mixture with
your fingers until it forms coarse crumbs and
appears fairly evenly combined. Add parsley and mix
in with your hands.
Make a well in the
center of the flour and butter mixture, then pour the milk
into the well. Using a fork, bring flour into well
from outer edges until all flour has been mixed into
the milk. Continue to stir with the fork until
mixture is evenly combined (2-3 minutes). Mix dough with your
fingers just until dough comes together (Note: Do not overwork dough, or it will become
tough).
Transfer dough to a
lightly floured work surface. With your fingers, pat
the dough down to a 1/2-inch thickness (without
stretching dough). Cut out rounds with a 3 1/2-inch
biscuit cutter.
Gather any excess trimmings, reshape, then cut
additional rounds to make a total of 6 biscuits.
Assembly
Divide the filling
evenly among the small pot pie dishes
(alternatively, pour entire mixture into a large
casserole dish). Place a
biscuit round on top of each pie (or evenly arrange
over top of casserole). Beat the egg with
1/2 teaspoon salt and brush the biscuits with egg.
Bake pies for 15 minutes,
then reduce heat to 350° F
and continue baking until the crust is browned and
the filling is hot and bubbly (about 7-10 minutes more).
Note: If baking as a
casserole, bake at 425°
F for 15 minutes, then reduce heat to 350°
F and bake for 20-25 minutes until casserole is hot
and bubbly and biscuits have turned deep golden
brown.
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