Chicken Pot Pie with Sharp Cheddar Biscuits

Serves 4

Chicken Filling

Ingredients

• 4 cups good chicken stock
• 2½ cups cooked chicken, cubed
• ½ cup fresh parsley, minced
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 8 oz Yukon Gold potatoes, ½-inch pieces
• 3 carrots, ¼-inch slices
• 2 celery ribs, ½-inch pieces
• 1 small onion, finely chopped
• ¼ teaspoon dried thyme
• Pinch freshly grated nutmeg
• Salt and black pepper

Instructions

1. Heat oven to 425°F.
2. Bring stock to a boil.
3. Add carrots, potatoes, celery. Simmer 10–15 minutes until just tender.
4. Transfer vegetables to a bowl. Reserve 3 cups stock.
5. Add chicken to bowl.
6. Melt butter in saucepan over medium.
7. Whisk in flour. Cook 2–3 minutes until lightly golden.
8. Slowly whisk in 3 cups stock. Simmer 3–5 minutes until thick.
9. Stir in thyme, nutmeg, parsley, salt, pepper.
10. Combine with chicken mixture.
11. Transfer to a 2-quart baking dish.

Cheddar Biscuit Topping

Ingredients

• 1⅓ cups all-purpose flour
• ½ cup sharp white Cheddar, grated
• ~½ cup cold buttermilk
• 4 tablespoons cold unsalted butter, grated
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 large egg

Instructions

1. Whisk flour, baking powder, baking soda, salt.
2. Toss in grated butter. Mix lightly.
3. Stir in Cheddar.
4. Whisk egg and enough buttermilk to total ¾ cup.
5. Stir into dry ingredients until just combined.
6. Drop large spoonfuls over filling.
7. Brush tops with milk.
8. Bake 20–25 minutes until biscuits are golden and filling bubbles.

Rest 10 minutes before serving.