A cross between chicken and dumplings and chicken pot pie, made earthier with the addition of mushrooms. Personally, I find traditional chicken pot pie to be a little bland, so I really liked the stronger flavors of this dish. However, it did come out a little dry, so next time I'd up the amount of broth. Also maybe halve the amount of biscuit topping so it's less bread heavy.
1 leek, well washed and chopped
Salt and black pepper
cups quartered button mushrooms
2 cups chicken stock
sprig fresh rosemary
2 medium carrots, cut into coins
boneless chicken thighs, diced
1 cup peas, frozen or fresh
1 cup flour
3/4 teaspoon baking
1/8 teaspoon baking soda
1/4 teaspoon salt
to 3 tablespoons unsalted butter, cut into bits
buttermilk (see note)
1. Heat oven to 400 degrees. Put oil in a large
skillet over medium heat. When oil is hot, add the leek, sprinkle with
salt and pepper, and cook, stirring occasionally, until softened, about 5
minutes. Add mushrooms and cook until liquid has released and
evaporated, about 8 to 10 minutes.
Add stock and rosemary; bring to a boil, and let bubble for a minute or
two, then add carrots and chicken and reduce heat so the liquid simmers.
Cook until carrots are almost tender and chicken is cooked through, 8
to 10 minutes. Add peas and cook, stirring occasionally, until
vegetables are brightly colored and just tender, another minute or so;
fish out rosemary stem and discard.
Whisk cornstarch with a few tablespoons of broth to make a slurry. Add
slurry to pot and stir until liquid thickens slightly. Transfer
everything to an ovenproof dish and set aside.
Put flour in a food processor with baking powder, soda and
salt. Add butter and process until mixture resembles small peas, no more
than 30 seconds. (You can also do this by hand, using two knives, a
fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and
mix in buttermilk and egg until it just comes together; it should be
5. Drop spoonfuls of batter on
top of vegetables and chicken and smooth with a knife, covering as much
surface area as possible but leaving a few gaps for steam to escape.
Bake for 35 to 45 minutes until golden on top and bubbly underneath.
Scoop into bowls and serve immediately.
4 to 6 servings.
Note: If you don't
have buttermilk, gently warm milk until it's about 100 degrees; stir in a
couple of teaspoons of vinegar and let sit for 5 minutes. Or use 3 parts plain yogurt to 1 part milk.