Chicken-n-biscuits Potpie

This was a great meal! Jay and I finished moving all of our stuff today and it was a great hearty meal to eat after everything has been moved! It is a little time consuming but nothing bad and I highly recommend trying it ASAP! :)

Ingredients for the Filling:

4 bone-in chicken breast halves (about 3 pounds) - we used boneless chicken breasts because that is what we had!

4 cups chicken broth

4 tablespoons unsalted butter

3 medium carrots, peeled and cut into 1/2 inch slices

5 button mushrooms, quartered

1 rib celery (with leaves), cut into 1/2 inch slices

1 tablespoon kosher salt

1 cup frozen pearl onions, thawed

1/3 cup all-purpose flour

1 tablespoon minced fresh flat-leaf parsley

1 tablespoon chopped fresh dill

Freshly ground black pepper

For the chicken filling: Put the chicken breasts in a medium saucepan, add the broth and bring to a boil. Cover, turn the heat very low, and poach chicken until just firm to the touch, about 20 minutes. Remove chicken from the broth and when cool enough to handle, shred or dice it into large bite-size pieces. Reserve the broth.

Melt the butter in a 9-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add carrots, mushrooms, celery, and salt and cook until vegetables are light brown, about 4 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 3 minutes. Stir in chicken and remove skillet from heat. Stir in parsley, dill, and pepper.

Ingredients for the dough:

2 cups all purpose flour, plus some additional for dusting

1 tablespoon baking powder

1 teaspoon sugar

1 teaspoon fine salt

8 tablespoons cold unsalted butter, sliced

1 teaspoons finely grated lemon zest

3/4 cup milk, plus additional for brushing

For the biscuit dough: Preheat the oven to 450 degrees. Whisk the flour, baking powder, sugar and salt in a large bowl. Using your fingers, rub 3 tablespoons of the butter into the flour until the mixture is sandy. Work in the remaining 5 tablespoons butter until it forms pea-size pieces. Stir in lemon zest into the milk and stir milk into the flour mixture to make a soft dough. Turn the dough onto a lightly floured work surface and pat into a 1/2 inch thick rectangle. Fold the dough into a 10 inch wide disk. You may leave the dough in one piece or cut into pieces. (I cut them into pieces!)

Bring chicken filling to a simmer. If using the large biscuit round, cut a small hole in the center and lay the biscuit on the hot filling. If using the pieces, arrange them on the filling. Brush the biscuits lightly with milk. Put the skillet on a baking sheet and bake until golden brown, about 20 minutes. Let the potpie rest for 5 minutes before serving.

Enjoy!