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The days are starting to get shorter and the weather is getting crisper. Putting us in the mood for hearty, savory foods. 

I ask, "Does it get any more savory than chicken pot pie?" 

My obstacle to making a great chicken pot pie has always been the pie crust. I just don't have any luck making homemade pie crust. However, being  Southerner I can make a variety of great biscuits.

Instructions:

For the Filling

  • 1 1/2 lb. pieces, boneless, skinless chicken breast and thighs
  • 3 cups of chicken broth
  • 2 tbsp. vegetable oil
  • 1 onion (chopped fine)
  • 5 carrots (chopped into 1/4" pieces)
  • 3 celery ribs (minced)
  • 10 oz of cremini mushrooms (trimmed & minced)
  • 1 tsp of soy sauce
  • 1 tsp tomato sauce
  • 4 tbsp. butter
  • 1/2 cup all purpose flour
  • 1 cup of whole milk
  • 2 tsp of lemon juice
  • 3 tbsp of fresh parsley
  • 1 cup of frozen peas

For the Biscuit Topping

  • 2 cups of all-purpose flour
  • 2 tsp of baking powder
  • 3/4 tsp. salt
  • 1/2 tsp of pepper
  • 1/4 tsp cayenne pepper
  • 6 tbsp of chilled butter (cut into 1/4" pieces)
  • 1/2 cup parmesan cheese
  • 3/4 cup buttermilk + 2 tbsp more

First, heat your oven to 450F to cook the crumble biscuit topping. 

Combine the flour, baking powder, salt, pepper, cayenne pepper, and butter into a large bowl, stand mixer, or food processor. Mix the combination into a coarse meal then stir in the parmesan, and buttermilk until a dough forms.

Crumble the mixture in irregular shaped pieces and place them onto a baking sheet. Then cook the crumbles just until they start to smell like warm biscuits, shouldn't take more than 10 minutes.    

{Tip: Wet your hands with water when you handle to dough it will prevent the dough from sticking to them} 

While the crumbles are baking, in a dutch oven or heavy pot bring the chicken broth to a simmer and cook the chicken until done (170F), should take about 10 minutes.

Once the chicken is done transfer it to a large bowl, to cool, and strain the broth. Poaching the chicken in the broth will give you full bodied base for your gravy in the pie.

When the chicken has cooled to a point where you can handle it cut it into 1/4" cubes.

While the chicken cools, add 1 tbsp oil to the now empty dutch oven heating the oil until it is shimmering. Then add the onion, carrots, and celery cooking until soft, adding salt and pepper to taste.

When the onion, carrots, and celery are done cooking transfer them to a container.  Then add the other tablespoon of oil to the pot heating over medium until it is shimmering. Add the mushrooms, cooking covered until they release their liquids.

The mushrooms should release their liquids after a few minutes once they have add the soy sauce and tomato paste. Cook uncovered until the liquid evaporates. A dark fond should develop on the bottom of the pot once this has happened transfer the mushrooms to another container.

Melt the butter in the empty pot over medium heat. Once melted add the flour and stir constantly for about a minute. Then slowly whisk in the chicken broth and milk. Bring the liquid to a simmer, scrapping any fond from the bottom of the pot. Cook until a thick gravy forms.

Once you have your thick gravy remove pot from the heat add the lemon, parsley, chicken, and peas. Season the filling with salt and pepper to taste.

Place the filling into a 13" x 9" baking dish. Place the biscuit crumbles randomly on top of filling cooking until the crumbles are nicely browned, about 15 minutes.

{Tip: You may want to place the baking dish onto a foil lined baking sheet just incase the filling bubbles over.}  

Allow to cool for a bit and enjoy!

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