Hello lover! And by lover, I mean biscuit. You see, I’ve been on a “no-carb, I’m gonna look damn good in my bikini at 35 this summer” diet. Although, I really hate that four letter word. It just doesn’t suit me. So let’s just say I’ve been going by a ‘temporary weekly menu that doesn’t include bread’. If you’ve ever deprived yourself from something you love, you know – if you let it – it can consume your every thought. For me, this is CWBC. Coffee, wine, bread & cheese. So I wouldn’t dare deprive myself of all of these delicious things at once. Or should I say, I wouldn’t dare put my family and friends through this. Last night, during my quest for a Sunday recipe that wouldn’t destroy my current mission, and while also looking for Society Nest recipe goodness, I accidentally stumbled on this. This Chicken Pot Pie with Rosemary Biscuit Crust just might be the bikini (four letter word) buster. AH…one day won’t kill me and my thighs can just get over it. My Sundays are my Sundays and I think this blessed Sunday I’m going to indulge in carbs in the form of a biscuit crust. However, since my Sundays are also the days I write for this lovely blog and schedule my posts for the week I will be taking two short cuts on this recipe. I plan on buying a bag of mixed frozen veggies, and a roasted chicken already cooked and ready. So what is your favorite Sunday indulgence? And what are you planning on making for dinner tonight?
Chicken Pot Pie with Rosemary Biscuit Crust
Made in a 6 quart dutch oven.
3 oz butter
1/3 cup flour
2 cups chicken broth
1 cup milk
1 egg, beaten
1/4 teaspoon nutmeg
2 cups Carrots, chopped
1 cup parsnips, chopped
1 lb whole cippolini onions, skin peeled off
3/4 lb cooked chicken breast, cut into 1 inch pieces
1 1/2 cup Peas, frozen or fresh
1/4 cup parsley, finely chopped
Pre heat oven to 350 F, with a rack in the center.
In a pot or dutch oven over medium heat, melt the butter and with a whisk stir in the flour. It should form a loose paste, a roux. Cook for a minute and gradually add the chicken broth, then milk. You should have a creamy liquid. If it gets thicker than gravy, add a little more broth or milk to loosen it. Add a little of the liquid to the egg, mix together, then add the egg mixture and nutmeg to the rest of the liquid (this is tempering the egg so it doesn’t cook instantly when added to the hot liquid). Add in the carrots, parsnips, cippolini onions, chicken, peas, and parsley. Season with salt and pepper.
Put in the oven with lid on for 15 minutes, until boiling hot. In the meantime, make your biscuits. Take the baking dish out, turn oven up to 425F and top the dish with rounds of biscuits dough and brush with a beaten egg. Bake for another 20-25 minutes until the biscuits are puffed and golden brown.
Note: It’s important that the baking dish is boiling hot when you add the biscuit dough, because otherwise, the biscuits won’t cook on the bottom.
Rosemary Biscuit Crust:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, cold and cubed
2/3 cup sour cream
1-2 tablespoons milk
1 tablespoon rosemary, finely chopped
1 egg (for egg wash)
Sift the flour, baking powder and salt into the bowl. Drop in the butter and use your fingers to casually mix it in with the dry ingredients. Don’t over mix. There should still be a few lumps of butter, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the sour cream, milk, and rosemary. Stir it up into a soft dough. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it about 5 to 10 times. Flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can.
Photos compliments of The Kitchy Kitchen