Lucy’s Chicken Pot Pie

Yields
6-8 servings

From the TLP test kitchen

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.

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