Country Chicken Pot Pie

This is an alternative to making a pot pie with piecrust. It would be more accurately called

“Chicken and Vegetables with Gravy Topped With Homemade Flaky Buttery Biscuits”,

but that’s kinda windy.  This is not a come home from work on a Wednesday meal, but more like a Sunday and it’s raining/snowing meal when you have time to hang out in your kitchen with the family and cook together. Kids can help with this one too.  

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RECIPE

• 3 boneless skinless chicken breasts
• 1 cup frozen peas, thawed
• 1 medium onion, chopped coarsely
• 3 large carrots, peeled and sliced
• 3 stalks celery, sliced
• 3 medium potatoes, scrubbed and cubed (1/2 inch cubes)
• 1 stick butter
• 1/2 cup flour
• 2 14 ounce cans chicken broth
• 3/4 cup heavy cream
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 recipe for 12 biscuits (see recipe here)

Preheat oven to 375. Grease 9 X 13 pan. 

 Prepare biscuit recipe as directed here. Once the milk is stirred into the dry ingredients, place biscuit dough in the fridge.  Fill a medium saucepan half full of water and bring to a boil. Add 3 boneless skinless chicken breasts,

return to a boil, reduce heat, and simmer for 30 minutes. 

Meanwhile, place thawed peas into a large mixing bowl and add carrots, celery, onion, and potatoes.

Set aside.

When chicken is done, drain water, and chop it up.

Set aside.

In a dutch oven pot, melt stick of butter.

Reduce heat and vigorously stir in flour,

thyme,

and salt.

Stir in chicken broth

and cream.

Bring to a boil over medium/high heat stirring constantly. Then stir in all the vegetables

and chicken.

Return to a low boil stirring occasionlly , reduce heat to low, and put the lid on the pot. Let simmer for about 15 minutes, stirring occasionally.

Meanwhile, remove biscuit dough from fridge. Turn dough onto well floured surface and knead 6 times by repeatedly folding the dough in half onto itself and turning after each fold. Roll dough out with a floured rolling pin to about a thickness of 1/4 inch. Cut with a floured biscuit cutter. 

Pour vegetables and gravy into the greased pan. Top with biscuits,

and place in oven. Rest a sheet of aluminum foil atop the pan for first 10 minutes of baking, then remove foil. Bake for total of 40-45 minutes until gravy is bubbly and biscuits are golden brown.  Remove from oven and allow to stand for 10 minutes before serving.

Mmmm…….. comfort food to keep winter at bay.

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