Biscuit-topped chicken potpie

By megret | October 29, 2009 at 7:46 am | One comment | Morsels

I love chicken potpie. LOVE it. I’ve always made it/eaten it with the pie crust/pastry topping shell and topping. Biscuit toppings don’t appeal to me as much.

That is…until I found this recipe.

This potpie begins and ends in a cast iron skillet, so it already has a lot going for it. The filling is creamy (and contains no canned soup)….and the topping is biscuit in form, but it is buttery, flaky, and lightly herbed. Completely wonderful. This will most definitely go in the cold weather recipe rotation around here!

Chicken Biscuit Potpie

Filling:
2 T. unsalted butter
3 medium carrots, sliced into 1/2″ pieces
1 celery stalk, sliced into 1/2″ pieces
6-7 button mushrooms, sliced
1 t. salt
1 c. frozen pearl onions, thawed
1/3 c. all-purpose flour
2 c. low-sodium chicken broth
1 T. dried parsley
1/4 t. ground sage
1-1/2 c. shredded, cooked chicken

Biscuit dough:
2 c. all-purpose flour
1 T. baking powder
1/2 t. sugar
1/2 t. salt
2 t. dried parsley
1/4 t. ground sage
7 T. cold unsalted butter, cut up
3/4 c. milk, plus more for brushing top

Heat butter in a 9″ cast iron skillet over medium-high heat. Add carrot, celery, mushrooms and salt; cook, stirring, until tender (4 minutes). Add onions and cook, stirring, 1 minute. Stir in flour and cook 1 minute. Pour in broth, bring to a boil (stirring), and simmer till thick, about 3-4 minutes. Add parsley and sage. Set aside.

To make biscuit dough, combine flour, baking powder, sugar, salt, parsley and sage. Cut in butter until mixture resembles coarse crumbs. Add in milk; blend with fork just until combined. Roll into a 9″ disk on floured piece of waxed paper. Lay over chicken stew. Cut a hole in center (about 1″ in diameter) to let out steam. Brush with milk (or half-and-half). Bake at 450 degrees for 20-25 minutes, or until golden brown. Serves 4.