Chicken Pot Pie with Herb Biscuits

• Meat

  • 3 Less chicken breasts, boneless skin

• Produce

  • 1 Carrot, large
  • 1 stalk Celery
  • 1 cup Green peas, frozen
  • 8 oz Mushrooms, fresh white
  • 1/2 Onion, medium large
  • 3 sprigs Thyme, fresh
  • 2 tsp Thyme, fresh
  • 1 Thyme, fresh

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Coarsley ground pepper
  • 2 1/2 cup Flour, unbleached
  • 1 1/2 tsp Granulated sugar
  • 1/4 tsp Kosher salt
  • 1/2 tsp Pepper, fresh ground
  • 1 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Butter
  • 1 stick Butter, unsalted thin
  • 2 1/2 cups Whole milk

Found on savingdessert.com

Description

Ingredients

• 3 boneless, skin-less chicken breasts
• 2 cups low sodium chicken broth
• ¼ teaspoon Kosher salt
• 1 teaspoon coarsley ground pepper
• a few sprigs fresh thyme
• ½ cup unsalted butter
• ½ cup unbleached all-purpose flour
• 1½ cups whole milk
• ½ teaspoon salt
• ½ teaspoon fresh ground pepper
• 2 tablespoons butter, divided
• 8 ounces fresh white mushrooms, cleaned and diced, with tough stems removed
• ½ medium-large onion
• 1 cup frozen green peas
• 1 stalk celery, diced
• 1 large carrot, diced
• For the Herb Biscuits:
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons granulated sugar
• 1 stick (8 tablespoons) unsalted cold butter, sliced thin
• 1 cup whole milk, plus extra for brushing
• 2 teaspoons fresh thyme
• ½ teaspoon salt
• 1 teaspoon coarsley ground pepper
• Fresh thyme for garnish

Directions

• To make the chicken: combine the chicken broth, ¼ teaspoon Kosher salt, 1 teaspoon coarsely ground pepper and thyme sprigs in a large skillet or sauté pan. Bring to a boil then add the chicken breasts making sure they fit in a single layer. Reduce the heat to simmer and cook for 15 minutes, turning once. Turn off the heat and cover the pan. Allow the chicken to rest in the hot broth and finish cooking for about 15 more minutes. Remove the chicken and cut into bite sized pieces, set aside. Remove the thyme sprigs and discard. Set the broth aside until ready to use in the white sauce.
• To make the sauce: Melt ½ cup butter in a heavy bottom saucepan over medium heat. Whisk in the ½ cup of flour and stir until smooth. Continuing stirring for 2 minutes bringing the mixture to a boil. Gradually add the chicken broth and 1½ cups milk. Continuing stirring until the sauce is thick and bubbly. Turn off the heat and add ½ teaspoon salt and ½ teaspoon pepper. Cover and set aside.
• Preheat oven to 350 degrees.
• In the large skillet used to poach the chicken, add 1 tablespoon butter and heat on medium-high. Once melted, add the chopped mushrooms, season with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 minutes. Add the cooked mushrooms to the white sauce.
• Put the skillet back on the heat and melt 1 tablespoon of butter. Add the carrots, onions, and celery and sauté until the onion is soft. Add the vegetables to the white sauce, then add the frozen peas and diced chicken. Gently fold to mix. Lightly spray a 13x9 baking pan with cooking spray. Pour the chicken and vegetable mixture into the pan and spread evenly.
• To make the biscuit topping: whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter and using a pastry cutter, blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk and thyme to the flour mixture. Gently stir with a fork just until a sticky dough forms. Do not over-mix.
• Using an ice cream scoop, drop balls of dough over the filling (makes about 14 biscuits) . Brush the doughy biscuits with milk and bake until the biscuits are golden brown and the filling is bubbly - about 55-60 minutes. Allow the pot pie to rest about 15 minutes before serving.