Chicken Pot Pie and Fluffy Buttermilk Biscuits

Blueberry and Chicken Lady came over for a Twilight viewing and so I figured a great opportunity to cook a Chicken Pot Pie. I have been craving one for a while, but they make so much I couldn't stand to make one and thrown half away. (I'm not a left over person generally).

This one was good. I made a few adjustments - nothing major - just swapped poultry seasoning for Thyme. At least poultry seasoning has thyme in it.

Chicken Potpie
Serves 6-8

• 1 1/2 pounds Boneless chicken breasts or thighs
• 2 c low sodium chicken broth
• 1 1/2 T vegetable oil
• 1 medium onion, chopped fine
• 3 medium carrots, peeled and cut crosswise 1/4 inch thick
• 2 small celery ribs, cut crosswise 1/4 inch thick
• Salt and pepper
• 4 T unsalted butter
• 1/2 c flour
• 1 1/2 c whole milk
• 1/2 tsp dried thyme
• 3 T dry sherry
• 1 c frozen peas
• 3 T minced fresh parsley

Adjust oven rack to lower middle position and heat oven to 400F. Put the chicken and broth in a small Dutch oven or a stockpot over medium heat. Cover and bring to a simmer; simmer until chicken is just done, 8-10 minutes.

Transfer the chicken to a large bowl and reserve the broth in a measuring cup.

Increase the heat to medium high; heat the oil in the now empty pan. Add the onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While the vegetables are sauteing shred the meat into bite size pieces. Transfer cooked vegetables to bowl with chicken and set aside.

Melt the butter over medium heat in the pan; add the flour and cook until golden, about 1 minute. Whisk in the chicken broth, the milk and any accumulated chicken juices. Add the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season to taste and pour in the sherry.

Add the chicken and vegetables to the gravy. Adjust seasoning. Pour into 9X13 baking dish. Top with pie dough or biscuit topping. Bake until topping is golden brown and the filling is bubbly; 25-30 minutes. Allow to cool 5-10 minutes before serving.