Chicken pot pie is surely the ultimate comfort food, and with buttermilk biscuits on top it approaches utterly superb. While you would think of this as a cold weather dish, it is a great summer dish, when you can get the freshest vegetables to enhance the flavor. We got the idea for our version of this winner after reading Amy Kunkle’s recent version and Rachel Monaco’s version.
Our recipe uses fresh vegetables, homemade buttermilk biscuits and a fresh, whole chicken. And you can still get it on the table in about an hour.
- 1 whole frying chicken (about 3 ½ lb)
- 6 carrots
- 6 celery stalks
- 1 whole leek, cut into 3-inch pieces
- 1 Tb salt
- 2 bay leaves
- 8 peppercorns
- 1 cup frozen peas
- ½ cup (or more) light cream
- 2 Tb flour dissolved in 1/3 cup of water
- Cut up the chicken into the usual 8 serving pieces, and remove most of the skin. Do not discard the nevk and back pieces.
- Put all the cut up pieces in a 6-quart pan and cover with water. Add a Tb of salt and bring the chicken to a boil.
- Cook the chicken about 15 minutes, until the pieces are fairly well done. Remove the meaty chicken pieces to a plate, leaving the necks, backs and wings in the pan.
- Add 3 of the carrots, whole and 3 of the celery stalk, cut in half.
- Split the leek and wash it carefully. Then cut it into 3-inch pieces and add it to the pot.
- When the chicken pieces on the plate have cooled, cut off the meat and add the bones to the pot.
- Cook about 15 minutes.
- Remove the chicken bones and vegetables. These served to flavor the stock, the new ones below are cooked just until tender.
- Cut the other 3 carrots and 3 celery stalks into small slices and add to the pot. Cook about 10 minutes, until tender.
- Add the chicken meat and bring back to a boil. Add the frozen peas.
- Add the light cream and heat through.
- Add the flour-water mixture and heat to thicken.
- Remove the pan from the heat and spoon the meat, vegetables and sauces into an open casserole dish. Allow it to cool while you make up the biscuit dough.
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1/3 cup Crisco shortening
- 1 cup buttermilk
- Preheat the oven to 400° F.
- Mix the flour, baking powder, soda and salt in a bowl.
- Cut the shortening into the flour using a pastry blender or two forks
- Mix the buttermilk into the flour mixture with a fork, adding a bit more buttermilk if needed.
- Roll out the dough on a floured board, and cut into biscuit-sized round using a biscuit cutter or a drinking glass. It should make about 12 biscuits
- Arrange the biscuits on top of the chicken mixture.
- Place in the 400 degree oven and bake for 20 minutes until the biscuits are browned.
Serve at once with butter on the side for those who want to butter their biscuits. If you have some left, cover the casserole with foil and refrigerate. You can reheat it the next day inn the microwave for about 6 minutes.