Learn about mirepoix (the onion, celery and carrots), a roux (the combination of the flour and butter used to thicken the chicken stock) and velouté (the chicken stock thickened with the roux) when making this chicken pot pie. Class continues by learning how to make the biscuits that are baked on top of the pie.
6 tablespoons unsalted butter
9 tablespoons flour
3 cups chicken stock
2 tablespoons olive oil
3 carrots, peeled and medium dice
2 stalks celery, medium dice
1 medium onion, medium dice
2½ cups chicken, white and dark meat, cooked and chopped
½ cup peas
Salt and pepper
Optional seasonings: thyme, rosemary, pesto, curry
1½ cup cheddar cheese, shredded
- Heat the olive oil in a large saucepan over medium heat. Add onion, carrots and celery, reduce heat and cook for 10 minutes. Do not brown. Reserve.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 3 to 4 minutes, do not let brown.
- Slowly whisk in chicken stock. Bring to a boil, reduce heat and cook for 4 minutes to thicken.
- Add chicken, carrots, onion, celery and peas to the pot and slowly simmer for 10 minutes. Add salt and pepper to taste.
- Pour filling into a deep dish pie pan.
- For topping, prepare Kevin Gillespies biscuit dough to the rolling stage (step #4) and then begin pot pie directions here.
- Dust a clean work surface with flour. Scrape dough onto floured surface, gather into a ball, and gently knead with the palms of your hands about 10 times, just enough to form a cohesive ball. Sprinkle a little more flour onto dough and gently roll or pat into a rectangle with an even ½-inch thickness. Sprinkle dough with cheddar cheese and roll into a roulade.
- Place dough into refrigerator for 30 minutes to firm and then slice into ½ inch slices.
- Top filling with a layer of biscuits. Place pot pie on a sheet pan and bake at 375 degrees until golden brown, approximately 35 minutes. Bake the leftover biscuits to serve or freeze tightly wrapped for up to 2 weeks.