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Chicken Pie

For a one-dish dinner that’s sure to satisfy those fall comfort food cravings, try this chicken pie: it’s everything you love about its crusty cousin only with the delight of savory, perfectly pillowy biscuits baked on top. Chicken Pie Serves 6-8 For the Pie Filling 1 rotisserie chicken, picked and shredded ½ cup diced onion ½ cup diced celery ½ cup diced onion 4 cloves garlic, minced ½ t dried thyme ¼ t ground oregano ½ t poultry seasoning ½ t garlic powder 4 T unsalted butter 1 T olive oil 4 T AP flour 1 cup white wine 2 cups chicken stock ¾ cup heavy cream ½ cup frozen peas Salt and pepper to taste Add the olive oil to a large, oven-safe skillet (12” cast iron is best). Add in the carrot, celery, onion and garlic along with thyme, oregano, poultry seasoning and garlic powder. Season with salt and pepper and sweat for 5-7 minutes or until veggies soften. Add butter and melt. Add flour and stir to combine the flour and butter. Add the wine and stir to combine. Cook the wine out until it is reduced/thickened. Add the chicken stock and bring it to a simmer, scraping the bottom and sides of the skillet. Once simmering, taste and season as needed with salt and pepper. Cook at a gentle simmer for 15-20 minutes or until veggies are softened and filling is the consistency you desire. Add more stock if it thickens too much. Add shredded chicken, peas and cream. Remove from heat and fold these ingredients into the filling. Set skillet aside and prepare biscuits. For the Cheddar Scallion Biscuits 2 and ½ cups AP flour 1 T baking powder ½ t baking soda 1 T honey 1 stick (8 T) unsalted butter 1 cup + 2 T buttermilk (divided) 1 t garlic powder 2-3 scallions, diced 1 t salt 1 cup shredded sharp cheddar cheese Combine flour, baking powder, baking soda, salt and garlic powder in a large bowl. Grate in the butter on the holes of a large box grater. You can also use a food processor to cut the butter into the flour more easily. Once the butter is well mixed into the flour, add the honey, scallions, cheese and buttermilk.* Form into a shaggy dough and turn out onto a well-floured board or counter. Roll the dough into an even layer about ½” thick. Laminate dough by folding into thirds from top to bottom then from side to side. Roll dough back out to ½” thick and repeat the laminating process one more time. Roll out once more to ½” to ¾” thickness and cut into 2-3” biscuits using a biscuit cutter or kitchen glass. Lay biscuits on top of the pie filling. Brush the tops with the remaining buttermilk and (optionally) top with more shredded cheese. Bake the entire dish at 425F for 20 minutes or until the biscuits are cooked through and golden brown. Let cool for at least 15 minutes before serving. *Use very cold butter and buttermilk for this process. Drop the butter in the freezer for half an hour to firm it if necessary. Keeping the pieces of butter cold allows them to be more evenly distributed through the flour and helps create those fluffy layers we all love in a good biscuit.