Hey Amy!

Chicken or turkey pot pie is most likely the single greatest comfort food ever created.  The rich filling coupled with a nice flaky crust warms the coldest of days.  It’s the perfect meal to come inside to after you have shoveled the sidewalk or driveway.  It also works for the big holiday meal.  This is a delicious and gorgeous meal from a Williams-Sonoma cookbook.  It will not let you down.

Ingredients:

8 Tbsp. unsalted butter
1/2 lb. button mushrooms, cleaned and thinly sliced
2 carrots, peeled and diced
1 yellow onion, chopped
salt and pepper to taste
1 garlic clove, minced
1 tsp. chopped thyme
1 1/4 lb. boneless, skinless chicken breast (or turkey) trimmed of fat and cut into bite sized pieces
1/4 c. all purpose flour
2 c. chicken stock
1 c. heavy cream
1 cup peas
2 Tbsp. dry sherry
2 Tbsp. chopped fresh chives
2 Tbsp. chopped parsley

Preheat oven to 400.  In an ovenproof frying pan or casserole at least 11 inches wide and very deep, melt 2 Tbsp. butter over medium heat.  Add mushrooms, carrots, onion and season with salt and pepper.  Cook stirring occasionally until lightly browned (about 10 minutes).  Add the garlic and thyme cooking for a couple of minutes.  Transfer to another dish.

Raise the heat to medium high and add another 2 Tbsp. butter.  When the butter is melted, add the chicken and season with salt and pepper.  Cook, stirring often, until the chicken is lightly browned but not cooked through.  Remove chicken and add to the vegetables.

Reduce the heat to medium low and melt the remaining 4 Tbsp. butter.  Add the flour and whisk constantly until bubbling but not browned, about 1 minute, scraping the brown bits from the bottom of the pan.  Pour in the stock and cream and raise the heat, bringing liquid to a boil.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes.  Add the reserved vegetables and chicken along with the peas, sherry, chives and parsley.  Season with salt and pepper.  Remove from the heat and leave the filling in the pan.  Cover and set aside while you make the topping.

Topping:

1 c. all purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, cold, cut into pieces
1/2 c. buttermilk

In a bowl, whisk together flour, sugar, baking powder, and salt until well blended.  Add the butter and using a mixer cut in the butter until the pieces are no larger than peas.  Add the buttermilk and stir gently with a rubber spatula until soft dough forms.  Uncover the filling and bring to a boil over medium high heat, stirring occasionally (about 3 minutes).  Reduce the heat to medium and scoop up small amounts of the biscuit dough and drop onto the hot filling.  The topping will almost completely cover the filling.  Bake the pot pie 25 minutes until the biscuits are lightly browned and the toothpick inserted comes out clean.  Enjoy!

I know, I know.  These seems like a lot of work but it is worth it.  Rich and creamy filling, delicious flaky biscuit topping, heaven in your belly.

xo–me

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