CHICKEN POT PIE : SEPTEMBER PIES DAY 14

It's another day of pie! This time Megan made a savory and delicious Chicken Pot Pie topped with fluffy buttermilk biscuits!

Recipe(adapted from The New Best Recipe):
Chicken Pot Pie - SERVES 6 TO 8
You can make the filling ahead of time, but remember to
heat it on top of the stove before topping it.
1½ pounds boneless, skinless chicken thighs
2 cups chicken broth
1½ tablespoons vegetable oil
1 medium-large onion, chopped fine
3 medium carrots, peeled and cut crosswise
¼ inch thick
2 small celery ribs, cut crosswise ¼ inch thick
Salt and ground black pepper
tablespoons (½ stick) unsalted butter
½ cup unbleached all-purpose flour
1½ cups milk
½ teaspoon dried thyme
3 tablespoons dry sherry
¾ cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves
1. Make the pie dough or biscuit topping and refrigerate it until ready to use.
2. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer, and simmer until the chicken is just done,
8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3. Increase the heat to medium-high and heat he oil in the now-empty pan. Add the onion, carrots, and celery and sauté until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sautéing, shred the meat into bite-size pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.
4. Heat the butter over medium heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the reserved chicken broth, the milk, any accumulated chicken juices, and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.
5. Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings. (The mixture can be covered and refrigerated overnight; reheat before topping with the pastry.) Pour the mixture into a 13 by 9-inch baking pan (or shallow baking dish of similar size) or six 12 ounce ovenproof dishes. Top with the desired pastry (see page 885 for pie dough instructions). Bake until the pastry is golden brown and the filling is bubbling, 30 minutes for the large pot pie and 20 to 25 minutes for the smaller pies. Serve hot.

Fluffy Buttermilk Biscuit Topping
MAKES ENOUGH FOR 1 RECIPE CHICKEN POT PIE
1 cup (5 ounces) unbleached all-purpose flour
1 cup (4 ounces) plain cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold lard, cut into smaller chunks
3/4 cup cold buttermilk, plus I to 2 tablespoons if needed
1. Pulse the dry ingredients together in a food processor fitted with the metal blade. Add the lard pieces and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps.
2. Transfer the mixture to a medium bowl and add the buttermilk. Stir with a fork until the dough gathers into moist clumps. (If the clumps are still dry, add more buttermilk, a tablespoon at a time, up to 2 tablespoons in all.) Transfer the dough to a floured work surface and form into a rough ball. Roll out the dough until it is ½ inch thick. Using a 2½- to 3-inch pastry cutter, stamp out 8 rounds of dough. If making individual pies, cut the dough slightly smaller than the circumference of each dish. (Dough rounds can be refrigerated on a lightly floured baking sheet covered with plastic wrap for up to 2 hours.)
3. Arrange the dough rounds over the warm filling and proceed with the recipe for Chicken Pot Pie.

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We are an adventuring family of 11! We have two parents, five adopted kids from China, and four biological kids from the USA! We love to travel, craft, cook, thrift, and otherwise enjoy life!

Mom - Megan
Dad - Mike
Elijah - 20
Daniel - 20
Esther - 18
Andrew - 17
Pearl - 15
Peter - 14
Asher - 13
Eve - 13
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