Another one of those biscuit recipes. This, my friends, is a French country chicken potpie with herb biscuits made family style. This is, by far, my favorite chicken pie recipe. Granted, it’s a little more work than throwing mixed veggies into a baking dish with flour and broth, but the flavor is impeccable and one not easily forgotten.
3 tbs unsalted butter
1 tbs olive oil
5 c potatoes, peeled and diced
4 c baby carrots
1 ½ c yellow onion, diced
4 tbs all-purpose flour
2 c chicken broth
½ c cooking sherry
½ c dry white wine, (chardonnay is ideal for this dish)
1 c heavy cream
2 tsp dried thyme
2 tbs fresh parsley, rough chopped
1 tbs dried rosemary
1 tbs dried thyme
2 tbs fresh parsley, minced
3 c chicken, boiled and shredded
1 can flaky layer butter biscuits
Preheat oven to 375 Heat butter and oil in a large Dutch oven over medium high heat until butter is melted. Add potatoes and cook for 15 minutes, stirring frequently. Add carrots and onions. Cook an additional 15 minutes. Transfer veggies to a bowl with a slotted spoon. Set aside. Mix flour with remaining butter in pan to create a paste. Whisk in broth and sherry. Add white wine and bring to a simmer. Stir in heavy cream, thyme and parsley. Allow to simmer about 8 minutes. Return vegetable to mixture and add chicken. Cook an additional 10 minutes. Butter the inside of a 15” x 11” baking dish. Transfer filling and spread evenly throughout the dish. Cover with foil and bake for 20 minutes.
Meanwhile, arrange your biscuits on a nonstick workstation. Evenly sprinkle rosemary, thyme and parsley over the tops of each biscuit. Remove potpie from oven. Arrange biscuits over potpie filling. Return to oven an additional 30 minutes or until biscuits are golden and pie is bubbling. Serve.
Girl-Chef Tastes 