Chicken Pot Biscuit

(serves 6-8)

FILLING:

3 C yellow onion, small dice
2 C carrots, peeled, small dice and blanched
2 C celery, small dice

2 1/4 sticks butter
1 C flour

1 package fresh dill, finely chopped
7 1/2 C chicken stock, heated
1 – 10 ounce package of frozen peas
3/4 C heavy cream
2 t salt
Cracked pepper (be generous)
1 rotisserie chicken, all meat removed and shredded into larger pieces

In a large preheated pot, add butter. Once melted, add onions and celery and 1t of salt and some cracked pepper. Over medium heat, sauté until onions and celery soften. This will take some time. Please do not rush.

Add flour to onion mix and stir until well incorporated. Make sure flour is fully coated with butter/veggie mix. Cook for an additional 5-8 minutes making sure the flour does not stick or burn. Adjust heat as necessary.

Slowly ladle in the warmed stock stirring as you go. Once stock is fully blended add carrots, dill, peas, cream, chicken, remaining 1 t salt and more cracked pepper.

Under a medium low heat, continue to cook until hot. Adjust seasoning. Keep warm until biscuit baking is complete. Serve hot chicken mixture with biscuits on top.

CHEDDAR DILL BISCUITS:

Dry bowl:

2 C flour
2 t baking powder
1/2 t baking soda
1 t sugar
3/4 t salt
1 C sharp cheddar cheese, grated
2 T fresh dill, finely chopped

Separately:

1 C buttermilk, cold

8 T butter, melted and at room temperature for 15 minutes

2 T additional butter, melted for brushing tops of biscuits

Combine dry ingredients in a large bowl.

Combine cold buttermilk with 8 T room temperature butter. You should have clumps of congealed butter in the mix. This is important for the texture of the biscuit. If the butter is too warm, it will not congeal as well.

Add congealed butter mix to the flour mix. Fold gently until ingredients are combined.

Using a small ice cream scoop, portion biscuits onto a parchment-lined baking sheet.

Brush the additional melted butter on the tips of each biscuit.

Place biscuits into a preheated 475 degree oven for 12-14 minutes or until golden and slightly crisped. Remove biscuits and top prepared bowls of chicken potpie filling.

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