by / Tuesday, August 28, 2012

Chicken 'n Biscuits (Chicken Pie)

Let me just get this out there right now - I forgot to add the peas to this dish.  What!?  I don't know, I got all caught up in making dinner and I completely spaced them.  When I was taking the (not-so-fabulous) photos, I kept thinking something was missing...that the dish didn't look quite right.  It was the peas.  Blast it!

Phew.  Glad to have that off my chest.

Believe me, I did NOT let the lack of peas deter me from thoroughly enjoying this big ol' pan of comfort food.  And neither did anyone else.
A second note - these may be some of the finest biscuits that I have ever eaten.  I don't know if they would be as amazing baked separately from the chicken mixture as they were baked right on it, but I'm surely gonna be finding out soon.  They are so tender and melt-in-your-mouth that it's a little insane.

I doubled the original recipe so that my whole family could eat dinner that night.  But next time I make this...and there will be a next time...I will most likely triple the chicken mixture.  I wanted a higher ratio of the creamy, rich chicken mixture against those tender biscuits.
Now. Scoot on back out of here you nasty-hot weather...I want that crispy air that signals Autumn to come woooooshing back in.  So I can enjoy comfort dishes like these on a regular basis.

Chicken 'n Biscuits (Chicken Pie)

by Heather Schmitt-González
Prep Time: 30 minutes
Cook Time: 25 minutes
Keywords: bake entree chicken carrots American

Ingredients (serves 6-8)
    for the biscuits:
    • 3 c. all-purpose flour + more for kneading
    • 2 Tbs. + 2 tsp. baking powder
    • 2 tsp. sugar
    • 1 tsp. salt
    • 6 oz. (12 Tbs./1½ sticks) cold butter, cubed
    • 1 c. milk
    • 2 large eggs
    for the chicken mixture:
    • 4 Tbs. butter
    • 1 medium onion, diced
    • ½ c. all-purpose flour
    • 4½ c. milk
    • 2 lb. boneless, skinless chicken thighs, cut into 1" chunks
    • 4 medium carrots, chopped
    • salt
    • ~1 tsp. freshly ground black pepper
    • 2 tsp. fresh thyme leaves
    • 2 c. frozen peas
    make the biscuits:
    Beat together eggs and milk in a large measuring cup or bowl; set aside. Place flour, baking powder, sugar, and salt into the bowl of a food processor and pulse a few times to mix. Scatter butter pieces over the flour mixture and pulse 8 times. Turn on processor and slowly pour in milk-egg mixture until just combined, ~4 seconds. The dough will be extremely sticky.

    Dump dough out of food processor onto a heavily floured work surface. Quickly and gently knead about 5 times, using floured hands. Pat dough out to about a ¾" thickness. Use a 2-3" biscuit cutter to cut out ~15 biscuits. Let sit on work surface while you continue on.

    make chicken mixture:
    Preheat oven to 425° F.

    Place butter in a medium-large saucepan over medium heat. Once the butter has melted, add the onion and cook, stirring often, until it begins to turn golden, 6-8 minutes. Add flour and stir thoroughly. Whisk in about half the milk. Mixture will begin to thicken. Add other half of milk, whisking almost constantly until mixture comes to a boil.

    Add chicken, carrots, 1-2 teaspoons of salt, the black pepper, and the thyme. Reduce heat to medium-low and simmer for ~10 minutes. Taste and adjust seasoning, if necessary. Add the peas.

    Pour the hot mixture into a baking dish (~9"x13") and smooth out the surface. Lay the cut biscuit dough over the top in a single layer. Set on a baking pan in the oven (to catch any eruptions).

    Bake for ~25 minutes or until biscuits are browned. Let sit for ~10 minutes to allow mixture to set up a bit. Serve!

    slightly adapted from Rick and Lanie's Excellent Kitchen Adventures
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    Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.


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