Time: 1 hour 20 minutes
Yield: 10 servings
Eleanor’s Fancy Chicken Pot Pie takes homegrown country cooking to a whole new level. Fragrant, creamy, and savory, with tender chicken and potatoes, this filling sticks to the ribs and nourishes the soul. The buttery, flaky, biscuit topping will have you coming back for seconds before you even finish your first serving. A meal this rich and satisfying feels like a feast all by itself!
Ingredients
For the filling: • 1 cup potatoes, cubed small • 1 cup small cauliflower florets • 1 cup carrots, cubed • 2–3 tablespoons olive oil • 1 medium onion, chopped small • 3 cloves garlic, minced • 2 stalks celery, chopped • 2 teaspoons fresh sage, minced • 2 teaspoons fresh rosemary, minced • 2 chicken breasts (12 ounces), cut into 1-inch chunks • 4 tablespoons butter • 1/4 cup flour • 2 cups chicken broth • 1 teaspoon sea salt • 1/2 cup white wine • 1/2 teaspoon nutmeg • 1/2 teaspoon black pepper • 1/2 cup peas • 1/2 cup cream • 1 tablespoon lemon juice For the biscuits: • 1 cup all-purpose flour • 1 cup whole wheat pastry flour (or sub in more all-purpose flour) • 1 tablespoon baking powder • 1/2 teaspoon salt • 1 tablespoon fresh rosemary, minced • 5 tablespoons butter, frozen and grated • 1 cup cold buttermilkDirections
Place the cauliflower, potatoes, and carrots into a pot with 1-2 inches of water covering them. Bring the pot to a simmer until the vegetables and potatoes are slightly tender, about 8-10 minutes, then drain the water. Set aside.
While the vegetables and potatoes simmer, sauté the onions with the olive oil in a large oven-safe pan () over medium-low heat for 15 minutes, or until they begin to caramelize.
Add in the garlic and celery, sautéing for an additional 5 minutes. Be careful not to let the garlic burn. Transfer the onions and celery to one side.
Then, in the same pan, sauté the chicken, sage, and rosemary for 8-10 minutes.Make sure to add the sage and rosemary after sautéing the chicken for a few minutes to ensure they don't burn and lose flavor.
Move the chicken and herbs to the outer edges of the pan. Melt the butter in the center of the pan and whisk in the flour. Keep whisking until the raw flour smell disappears.
Stir in the salt, broth, cauliflower, potatoes, and carrots while making sure to stir in the chicken. Bring to a simmer.
Add in the black pepper, wine, and nutmeg. Simmer for an additional 5 minutes before removing from heat.
Stir in the cream, peas, and lemon juice before laying the biscuit dough onto the filling.
To prepare the biscuits, preheat the oven to 425 degrees F.
Add the flour to a mixing bowl and combine with the salt, baking powder, and minced rosemary.
Add in the grated frozen butter and cold buttermilk, stirring until just combined. You want to keep the butter as cold as possible until the very moment of use to ensure the flakiest, most buttery crust.
Using a 1/4 measuring cup, scoop and place 10 biscuits on top of the filling.
Then, bake the pot pie for 10 minutes at 425 degrees F.
Reduce the oven temperature to 375 degrees F and bake for an additional 20 minutes.
Serve hot!
