Ingredients
- FOR CHICKEN PIE FILLING
- 3 cups low-sodium chicken broth
- 140 grams carrots, diced (peeled, 3 medium carrots)
- 1 pound squash (1/2 small butternut squash, peeled, seeded, and diced, weight is a guestimate, use half of a small butternut)
- 4 tablespoons butter (salted)
- 1 celery rib, diced
- 1 onion, diced ( medium-size yellow onion)
- 1 teaspoon kosher (or sea salt)
- 1 cup mushrooms, chopped (white button mushrooms)
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 teaspoon poultry seasoning (more or less, to taste. McCormick's brand preferred)
- 2 tablespoons minced flat-leaf parsley
- 1 1/2 pounds cooked chicken (chopped white and dark meat, rotisserie chicken is a fantastic option and saves lots of time! the pound weight is a guestimate, so measure by the cup, 3 cups)
- 1/3 cup peas (sweet peas, frozen is fine)
- FOR BISCUITS
- 2 cups all-purpose flour (plus extra for work surface)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (table salt)
- 5 tablespoons butter (cold salted butter, cut into small cubes)
- 2/3 cup grated cheddar cheese (sharp)
- 2 scallions, thinly sliced (green onions, green parts only)
- 1 large egg
- 2/3 cup buttermilk
- Milk (for brushing biscuits)
How to Make
-
For The Chicken Pie Filling
-
Step 1: In a medium-size saucepan over high heat, bring chicken broth to a boil. Add carrots and squash. Reduce heat to medium-low and simmer until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving broth. Set aside.
-
Step 2: Melt butter in a large skillet over medium heat. Add celery, onion, and salt; cook until golden, 10 to 12 minutes. Add mushrooms and cook until they release most of their liquid, 5 to 7 minutes. Add flour and cook, stirring, about 2 minutes. Add milk slowly, whisking as you go; then add reserved broth, whisking until smooth. Cook, stirring often, until sauce thickens, 8 to 10 minutes.
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Step 3: Season with pepper and poultry seasoning. Add parsley, chicken, reserved vegetables, and peas. Check for seasoning and taste and correct, if needed. Divide filling evenly among 6 ramekins or other 8- to 10-ounce ovenproof bowls, leaving about a half-inch at the top for biscuits. If you have extra filling, put it in another ramekin.
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For The Biscuits
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Step 4: Preheat oven to 425°. Make the biscuits: In a large bowl, whisk flour with baking powder, baking soda, and salt. Use your fingers to smear the butter into the flour mixture until it resembles coarse meal, with plenty of lumps. Stir in cheddar and scallions. In a medium-size bowl, whisk together egg and buttermilk; then add to flour mixture. Stir with a fork until a shaggy dough forms.
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Step 5: Divide dough into 2 balls. On a lightly floured counter, press dough out to a half-inch thickness. Using a biscuit cutter or the floured rim of a glass, cut out 2- to 3-inch rounds. Gather dough again as needed and press out again. Repeat with second ball.
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Step 6: Divide biscuits among ramekins, overlapping as necessary. Brush tops with milk, and set ramekins on a baking sheet lined with foil. Bake until crust is nicely browned and filling is bubbling, about 20 minutes.
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Make-ahead tip: Prepare pies up to the point of baking; then wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw in refrigerator and bake as directed.
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NOTE: I would imagine that you could easily turn this recipe into a traditional casserole dish / pie plate in place of ramekins, if that's what you would prefer.
We hope you enjoy this recipe!
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