1 1/4 pounds shredded, cooked chicken, about 5 cups
1 1/2 teaspoons kosher salt
1 1/2 teaspoon freshly chopped sage
1/2 teaspoon freshly ground black pepper
12 ounces all-purpose flour, plus extra for rolling
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped sage
1/4 teaspoon cayenne pepper
4 ounces extra-sharp white Cheddar
7 ounces low-fat buttermilk
Instructions
Preheat the oven to 400 degrees F.
For the filling- Set a 10-inch cast-iron
skillet over medium heat. Crumble the chicken
sausage in the pan and cook, stirring
occasionally, until no longer pink, about 6
minutes. Add the butter and melt, stirring to
coat the sausage. Sprinkle the flour onto the
sausage and cook for 2 minutes, stirring
frequently. Pour in the milk and chicken broth
and scrape any browned bits off the bottom of
the pan. Bring to a simmer and cook until sauce
thickens, about 2 minutes. Add the shredded
chicken, salt, sage, and pepper. Stir to
combine and set aside while preparing the
biscuits.
For the biscuits- Combine the flour, baking
powder, baking soda, salt, thyme, sage, and
cayenne pepper in a medium mixing bowl and set
aside.
Grate the cheese and butter using the large
shredding disk of a food processor or the large
side of a box grater. Immediately add the
cheese and butter to the flour mixture. Stir to
combine. Pour in the buttermilk and stir just
to combine. Dump the dough onto a floured work
surface and start folding the dough over on
itself, gently kneading for 30 seconds, or
until the dough is soft and smooth. Press the
dough into a 1/2-inch thick round. Use a 3-inch
round cutter to cut out the biscuits, being
sure to push the cutter straight down through
the dough to the work surface. Make your cuts
as close together as possible to limit waste.
Gather together any remaining dough, pat out
again, and cut out as many biscuits as you can
in order to get 9 total.
To build the pie- Set the biscuits on top of
the filling, placing 8 around the edge of the
pan and 1 in the middle. Bake until the
biscuits are tall and golden brown, 15 to 20
minutes. Cool on a cooling rack for 10 minutes
before serving.
Originally Submitted
10/29/2015
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