ATK Light Chicken Pot Pie
Entrees
Ingredients
Filling
6 medium carrots, peeled and sliced 1/4 inch thick
2 small celery ribs, sliced 1/4 inch thick
1 medium onion, chopped fine
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon vegetable oil
Salt
¼ cup dry sherry
3 cups low-sodium chicken broth
2 bay leaves
2 pounds boneless, skinless chicken breasts (about 5 medium breasts), trimmed of excess fat
¼ cup cornstarch
¼ cup half-and-half
1 cup frozen green peas
2 tablespoons minced fresh parsley leaves
Ground black pepper
Biscuits
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
⅔ cup buttermilk
Directions
It is best to mix and shape the biscuits after making the filling and just before baking the casserole. The filling must be warm when you top it or the biscuits will be gummy. For individual pot pies, pour the filling into heatproof bowls or ramekins and top each with a single portion of biscuit dough (the cooking time will be about 5 minutes shorter).
Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.
FOR THE FILLING: Combine the carrots, celery, onion, garlic, thyme, oil, and ½ teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables have softened, 8 to 10 minutes. Stir in the sherry, broth, and bay leaves, and bring to a simmer. Nestle the chicken breasts into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool.
Return the sauce to a simmer. Whisk the cornstarch and half-and-half together, then whisk into the simmering sauce. Continue to simmer the sauce until thickened, about 1 minute. Off the heat, discard the bay leaves, stir in the peas and parsley, and season with salt and pepper to taste.
Once the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken into the sauce and then pour the mixture into a 13 by 9-inch baking dish.
FOR THE BISCUITS: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the melted butter and buttermilk together. Gently stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain.
TO ASSEMBLE AND BAKE: Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced ½ inch apart. Bake until the biscuits are golden and the filling is bubbly, about 20 minutes. Cool for 5 to 10 minutes before serving.
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Nutrition
Calories: 3308