Chicken pot pie is a cozy, wintry Sunday supper dish, and this recipe skips the pie crust and is topped with a Cheddar biscuit layer, almost like a cobbler, hiding the fragrant chicken and vegetable-packed goodness underneath.
3-4 cups diced cooked chicken, (white, dark or both)
1 cup fresh or frozen peas
coarse sea salt & black pepper
CHEDDAR BISCUIT TOPPING
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
½ cup cold unsalted butter
1 ½ cups grated medium or old Cheddar cheese
½ cup 2 per cent milk
In a large saucepan or Dutch oven, melt the butter (or oil) over medium-high heat and add the mushrooms, sautéing until almost all the juices cook away, about six minutes. Reduce the heat to medium, add the onion and carrot and sauté five minutes more.
Add the flour and stir constantly for about two minutes until the flour just begins to stick at the bottom. Add about ½ cup (125 mL) of the stock and stir (this will thicken quickly, but without lumps). Add another cup (250 mL) of the stock and stir, bringing to a full simmer before adding the remaining one cup (250 mL) of stock as well as the thyme and bay leaves. Bring this up to a simmer, reduce the heat to medium-low and cover, simmering until the carrots are tender, about 10 minutes.
Remove the bay leaves, add the diced chicken and the peas and heat until warmed through, season to taste and set aside to cool while preapring the biscuit topping (or the filling can be made ahead and chilled until ready to assemble).
The Cheddar biscuit topping can be made by hand or in a food processor. Stir the flour, baking powder and salt to combine. Cut in the butter and Cheddar (using a pastry cutter if by hand, or pulsing if using a food processor) until the mixture is rough and crumbly. Add the milk and combine just until dough comes together. This can also be made ahead and chilled for up to a day before assembling.
To assemble, preheat the oven to 400 °F (200 °C). Spoon the pot pit filling into a casserole dish, deep dish pie plate or even an oven proof enamel pan or skillet. Break the biscuit topping into pieces and place the filling, leaving a few spaces in between the biscuit pieces.
Place the pot pie on a baking tray and bake for 15 minutes at 400 °F (200 °C) and then reduce the heat to 375 °F (190 °C) and bake until the biscuit topping is cooked through (test by pulling apart gently with a knife), 30-40 more minutes.
The Chicken Pot Pie can be made in advance, baked, cooled and chilled and then reheated for 40 minutes in a 325 °F (160 °C) oven.