Chicken Potpie with Biscuit Topping

Staff Writer
Columbus Parent

Filling:

1 1/2 pounds boneless, skinless chicken breasts or thighs (or a combination)

1 can (14.5 ounces) low-salt chicken broth

1 1/2 tablespoons vegetable oil

1 large onion, finely chopped

3 medium carrots, peeled, cut into

1/4-inch-thick rounds

2 celery ribs, cut 1/4-inch thick

1 cup frozen peas

salt and pepper

4 tablespoons butter

1/2 cup all-purpose flour

1 1/2 cups milk

1/2 teaspoon dried thyme

Biscuits:

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon sugar

1/2 teaspoon salt

8 tablespoons chilled, unsalted butter, cut into cubes

3/4 cup cold buttermilk

To make filling: Adjust oven rack to the lower third. Preheat oven to 400 degrees.

Place chicken in a large Dutch oven on the stove. Pour broth into a measuring cup. Add enough water to measure 2 cups. Add to Dutch oven. Bring to a

simmer. Cover and simmer until chicken is just cooked through, about 8 to 10

minutes. Using a slotted spoon, transfer chicken to a plate. Pour broth into a large measuring cup.

Heat oil in same pot over medium-high heat. Add onion, carrots and celery. Cook until just tender, about 5 minutes. Season to taste with salt and pepper. Stir in peas. Shred chicken into a large bowl. Spoon vegetables over.

Melt butter in same pot over medium heat. Add flour and stir to form a thick paste. Whisk in broth, milk and any

accumulated juices from chicken. Stir in thyme. Cook until sauce thickens, about 1 minute. Season to taste with salt and pepper. Pour sauce over chicken and

vegetables. Pour mixture into 13-by-9-inch pan.

To make the biscuits: Pulse flour, baking powder, soda, sugar and salt in a food processor. Add butter. Pulse until the mixture resembles coarse meal. Transfer the mixture to a medium bowl.

Add buttermilk. Stir with a fork until the dough gathers into moist clumps, adding 1 or 2 tablespoons of buttermilk

if necessary. Transfer dough to floured surface. Pat out to 1/2 inch thickness. Using 2 1/2-inch cookie cutter, cut dough into biscuits. Arrange dough rounds over filling.

Bake until biscuits are golden brown and filling is bubbly, about 25 minutes.

Robin Davis