Thursday, October 27, 2005

Roasted Chicken Pot Pie with Biscuit Topping

meat from 1 whole roasted chicken
¼ cup butter
½ cup flour
2 cups chicken stock
1 ½ cups light cream (or milk)
1 medium onion, chopped
2 medium carrots, chopped
½ red pepper, chopped
1 medium button mushrooms, quartered
1 cup frozen peas, thawed

In a large saucepan over medium-low heat, melt butter. Add flour and whisk until smooth, cooking for one minute. Whisking constantly, add chicken stock and light cream. Increase heat to medium and bring mixture to a simmer, continuing to whisk for another minute. Add onion and carrots and continue cooking, stirring, until vegetables are barely tender. Add roasted chicken, red pepper, mushrooms and peas. Salt and pepper to taste. Scrape into a medium shallow baking dish and cover with biscuit dough.

For biscuit dough:
2 cups flour
4 tsp baking powder
1/4 cup cold butter
1 large egg
2/3 cup milk
2 tbs cream

Whisk together flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the centre and pour in egg and milk (lightly whisked together). Bring together loosely with a fork, then turn out onto a lightly-floured surface and knead 8-10 times. Pat into the dimensions of baking dish and place on top of chicken mixture. Pierce dough in several places, and brush top with cream.

Bake at 375-degrees for about 20 minutes, until filling is bubbling and biscuit topping is golden brown.

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