Colonial Chicken Pot Pie With Buttermilk Biscuit Crust Recipes

Steps:

• For the Biscuit Crust: Place the flour, baking powder, salt, baking soda and butter in the bowl of a mixer and mix on low speed until it reaches a sand-like texture. Add the buttermilk slowly while mixing. Do not overwork. Form into 2 disks and refrigerate for 1 hour. Flour a flat surface and roll out each disk 1/2-inch thick. Trim the dough about 1/2 inch larger than each of 2 (2-quart) casserole dishes that are 2 inches deep. Place each piece of dough on a baking sheet or floured board and poke holes across the top using a fork. Cover with plastic wrap and refrigerate. For the Sauce: Melt 3 tablespoons of the butter in a deep, heavy-bottomed pot over medium heat. Add the shallots and cook for 2 minutes without browning before adding the chicken backs or wings, carrots, onion, celery, leek, thyme, bay leaf and chicken stock. Bring to a boil and simmer for 45 minutes before removing the carrots. Set the carrots aside, covered. Cook the stock for 30 more minutes. When the carrots have cooled slightly, cut them into small uniform pieces and set aside. Add the chicken breasts to the pot and cook at a low simmer until the chicken is cooked through, 18 to 20 minutes. Remove the breasts, cover and set aside. When cool enough to handle, remove the skin and bones and set the meat aside. Meanwhile, strain the stock into another pot and discard all of the solid ingredients. Boil the stock at high heat until it is reduced to a syrupy glaze, about 1 1/2 hours. Stir in the cream and cook over low heat for 5 minutes. Melt the remaining 1/4 cup of butter and mix in the flour. Whisk the roux into the cream mixture with a whisk and continue stirring while cooking over medium heat, 10 minutes. Strain the sauce into a blender container. Blend the sauce until smooth and season to taste with salt and pepper. Set aside to come to room temperature For the Filling: Soak the dried mushrooms in cold water for 2 to 3 hours, then rinse several times, changing the water each time until the water remains clear. While the mushrooms soak, plunge the asparagus into boiling salted water and cook at a full boil until bright green and crisp-tender, 4 minutes. Remove the asparagus, saving the water, and shock in ice water until cold, 1 minute. Drain and set aside. Trim the stem side of the beans, leaving the curly pointed tip intact. Cut the beans in half and cook them in the same boiling water used for asparagus until bright green and crisp-tender, 4 to 5 minutes. Drain and plunge the beans into ice water for 1 minute. Drain and set aside. Bring another large pot of water to a boil. Add the sugar then the corn. Boil the corn until tender, 5 to 8 minutes. You can pull an ear out of the water, cut off a kernel or two, and taste for tenderness. Remove the corn, saving the water, and set aside until the corn is cool enough to handle. Cut the kernels off the cob and set aside, covered. Plunge the onions into the same boiling water and cook until tender, 2 to 3 minutes. Remove and let cool. Cut away the knob and slide the outside skin off the onion. Set aside. For Assembly: Heat the oven to 350 degrees. Cut mushrooms into wedge-shaped quarters. Combine the Filling, mushrooms, chives and the Sauce and divide between the baking dishes. Lay the Biscuit Crust on top of the filling and sprinkle lightly with flour (this gives the crust a more rustic look). Bake until the crust is golden brown and the pies are cooked through, 35 to 40 minutes. If you're serving a smaller group, this recipe can be cut in half. This recipe yields 12 to 16 servings. Each of 16 servings: 386 calories; 519 mg sodium; 87 mg cholesterol; 20 grams fat; 11 grams saturated fat; 34 grams carbohydrates; 20 grams protein; 3.03 grams fiber.

Steps:

• BUTTERMILK BISCUIT: Prepare the butter by quartering it lengthwise and then cutting crosswise into 1/2 inch pieces. Place butter in a bowl and put it in the freezer while you prepare the dry ingredients. Measure out the dry ingredients and pulse in a food processor fitted with a metal blade until well combined. Add butter and pulse just slightly until mixture resembles very coarse cornmeal with a few larger lumps.
• Transfer mixture to a medium bowl and add the buttermilk. Stir until the dough gathers into moist clumps, adding up to 2 tablespoons extra buttermilk (adding 1 tablespoon at a time) if the dough is still dry. Transfer onto a floured work surface and form into a rough ball. Roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch pastry cutter, stamp out 8 rounds of dough.
• At this point, refrigerate the dough rounds on a cookie sheet covered with plastic wrap while preparing the pot pie filling recipe. When the pot pie filling is ready, arrange the dough rounds over the warm filling and proceed with the recipe for the pot pie.
• POT PIE: Adjust oven rack to lower-middle position and heat the oven to 400 degrees F. Bring chicken broth to a boil in a small stock pot. Add the chicken, cover and simmer for 8-10 minutes until chicken is just done. Transfer chicken to a bowl and reserve the leftover broth.
• Using the same pan, heat the oil over medium-high heat. Saute the onion, celery and carrot until tender, about 4 minutes. Add garlic and saute an additional minute. Season with salt and pepper. Shred the chicken into bite size pieces and set aside in a bowl with the sauteed vegetables.
• Again using the same pan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Whisk in reserved chicken broth, milk and the thyme. Bring to a simmer to thicken sauce, about 1 minute.
• Stir the chicken and vegetables into the sauce. Season to taste with salt and pepper. Stir in peas and parsley and pour into a baking dish. Immediately top with biscuits. Bake at 400 degrees for 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 quart casserole dish with cooking spray.
• In medium saucepan combine chicken breasts and water.
• Bring to a gentle boil and simmer til done. (about 15 minutes)
• Remove chicken from pan. Saving broth for later.
• Shred chicken when cool enough to handle, set aside.
• Add potatoes, celery and bouillon cube to reserved broth, bring to a boil and simmer for 12 mins or until veggies are tender. Set aside in heavy saucepan.
• Melt butter over low heat, add 2 tbsp flour, stirring until smooth.
• Cook for 1 min stirring constantly.
• Gradually add milk and cook over medium heat, stirring constantly, until mixture is thick.
• Remove from heat and stir in poultry seasoning.
• In large bowl combine shredded chicken, frozen veggies, sauce and mushrooms.
• Spoon into prepared casserole dish and set aside.
• In small bowl combine 1 cup flour, baking powder and salt.
• Cut in remaining 2 tbsp (cold) butter with a pastry blender until the mixture resembles coarse meal.
• Stir in buttermilk until just mixed.
• Spoon the biscuit dough in lumps over the chicken mixture.
• Bake for 1 hour, or until biscuits are golden and mixture is hot and bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.