CHICKEN BISCUIT POTPIE
MAKES 6 SERVINGS.
FILLING---
4 tbs unsalted butter
1 onion, chopped
2 ribs celery, sliced
6 tbs flour
2 cups chicken broth
1 cup half and half
2 boneless skinless chicken breast halves, cut into pieces
2 boneless skinless chicken thighs, cut into pieces
TOPPING---
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
6 tbs unsalted butter
1 cup plus 2 tbs buttermilk
2 tbs minced chives
MAKE FILLING---Melt butter in a skillet. Add onion and celery, cook 5 min. Add flour, stir 1 min. Pour in broth. Boil until thick, stir in half and half. Add chicken, cook 5 min. Season. Pour into a 2 quart baking dish. HEAT oven to 425 degrees. Line a baking sheet. MAKE BISCUIT TOPPING---In a processor, combine flour, baking powder, and salt. Pulse to mix. Add butter, pulse until mixture resembles coarse meal, add 1 cup buttermilk. Add chives, process until dough forms a ball. Knead 10 seconds. ROLL out to 1/2" thickness. Use a 2" cookie cutter to form biscuits, 16 total. Place on top of filling. Brush biscuits with 2 tbs buttermilk. Place baking dish on sheet, bake until biscuits are lightly browned 25 min. SERVE hot & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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