Biscuit Pot Pie + Flaky Mile High Biscuits
Jan 31, 2022 13:25:18 GMT -5
Post by bloodbought on Jan 31, 2022 13:25:18 GMT -5
BISCUIT POT PIE
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 25 MINUTES
total time:45 MINUTES
INGREDIENTS:
1/4 cup unsalted butter
1 sweet onion, diced
2 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine*
2 1/2 cups chicken stock
1 cup half and half
3 cups shredded rotisserie chicken (or turkey)
1 cup frozen peas
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
Flaky Mile High Biscuits (Recipe below, or you can use canned refrigerated biscuits)
DIRECTIONS:
Preheat oven to 350 degrees F.
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
Serve immediately.
NOTES:
*Additional chicken stock can be used for white wine as a non-alcoholic substitute.
FLAKY MILE HIGH BISCUITS
yield: 10-12 BISCUITS
prep time: 45 MINUTES
cook time: 20 MINUTES
total time: 1 HOUR 5 MINUTES
INGREDIENTS:
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, cut into cubes
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted
DIRECTIONS:
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, baking powder, salt and baking soda. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.
Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer and brush tops with butter. Place into oven and bake for 15-18 minutes, or until golden brown.
Serve warm.
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yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 25 MINUTES
total time:45 MINUTES
INGREDIENTS:
1/4 cup unsalted butter
1 sweet onion, diced
2 carrots, peeled and sliced
2 celery ribs, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine*
2 1/2 cups chicken stock
1 cup half and half
3 cups shredded rotisserie chicken (or turkey)
1 cup frozen peas
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
Flaky Mile High Biscuits (Recipe below, or you can use canned refrigerated biscuits)
DIRECTIONS:
Preheat oven to 350 degrees F.
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
Serve immediately.
NOTES:
*Additional chicken stock can be used for white wine as a non-alcoholic substitute.
FLAKY MILE HIGH BISCUITS
yield: 10-12 BISCUITS
prep time: 45 MINUTES
cook time: 20 MINUTES
total time: 1 HOUR 5 MINUTES
INGREDIENTS:
4 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, cut into cubes
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted
DIRECTIONS:
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, baking powder, salt and baking soda. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.
Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer and brush tops with butter. Place into oven and bake for 15-18 minutes, or until golden brown.
Serve warm.
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