CHICKEN POT PIE

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This biscuit recipe is one I'm going to keep. I made a few extra on the side and they were some of the best biscuits I've ever made. This recipe is also pretty versatile, you can put whatever ingredients in you desire. If you're a veggie put some tofu in to sub the chicken! I'm confident it would be just as tasty.

Fresh herbs would also amp this dish up way more, so if you can get your hands on some fresh rosemary and thyme you won't regret it.

Chicken Pot Pie
serves 6-9 

2 boneless skinless chicken breasts, cut into 1" pieces
sea salt and ground pepper
3 tbsp olive oil divided
4 carrots, peeled and sliced into bite size pieces
3-4 parsnips, peeled and sliced into bite size pieces
2-3 celery stocks, sliced into 1/2" pieces
1 medium onion, finely chopped
2 tsp thyme (fresh if you have it!)
2 tsp rosemary (again, fresh and chopped is ideal)
1/4 cup all-purpose flour
2 1/2s cup milk (any milk % or non dairy would work fine too!)
1 1/2 cups frozen peas, thawed

Over medium heat in a large skillet or dutch oven (you want it to be big enough to fit all of the above ingredients in) brown your chicken with 1 tbsp of olive oil. Only about 3-5 minutes as it will continue to cook in the oven.
Set aside. 

Using the same dish, add the remaining 2 tbsp of olive oil and onions. Saute onions until they are translucent over medium-high heat. Add your carrots, parsnips and celery. Liberally season with salt and pepper to taste then your herbs. Continue to cook until your carrots and parsnips soften, about 8-10 minutes. 

Add the 1/4 cup of flour and stir until mixed in completely and evenly. Now your going to want to slowly add your milk. About 1/2 cup at a time, stir until incorporated and thickened before adding more. Stir until smooth and continue to cook over medium heat until the mixture thickens and simmer. Remove from heat and add your chicken and peas. Pour into a 9x9" baking dish (9x13" works too) then drop your biscuits on top. Bake at 375° for 25 minutes, until your biscuits are golden brown on top and the pie mixture is bubbling!

Drop Biscuit Topping
makes 12

3 cups all purpose flour
3 teaspoons baking powder
1 tbsp cane sugar
1 1/2 tsp salt
10 tbsp (1/2 cup + 2 tbsp) cold butter, cut into 1" pieces (salted or unsalted, whatever you have on hand)
1 1/4 cups of milk (again, % or dairy vs. non dairy, it all works)

Mix together your dry ingredients until fully incorporated. Toss the chopped up butter into the dry ingredients and start mixing with your hands. You want to mix and toss until your flour starts to look like really small pebbles, all butter should be fully incorporated.

Now this is this most important step- make a little well in your pebbly flour mixture and pour in your milk. As lightly and delicately as you can, fold your flour into your milk until just combined. It might be flakey and falling apart, but that's great! Over-working the dough will lead to dense biscuits that won't rise.

Pat the dough so that it loosely stays together. Simply grab handfuls and lightly form into a biscuit shape, then drop along the top of your pie mixture making 9-12 biscuits across the pan (depending on baking dish size).

Eat up and prepare for warmth and comfort in your belly!