Chicken Pie - Biscuit-Topped

By grammadot

Ingredients

• Vegetable and Chicken Filling
• 1 medium sweet potato, peeled and quartered lengthwise
• 1 medium parsnip, peeled and quartered lengthwise
• 1 medium carrot, peeled and halved lengthwise
• 1 large celery rib, halved lengthwise
• Water
• 1 1/2 cups good chicken stock
• < teaspoon dried thyme, crushed
• 1 tablespoon cornstarch
• < cup half-and-half
• > cup combined frozen peas with pearl onions, defrosted
• 3 cups cubed cooked chicken
• Salt and fresh-ground black pepper to taste
• Biscuit Topping
• 2 ounces (1/4 cup) cold butter, cut into 1-inch pieces
• > cup plus 2 tablespoons all-purpose flour
• < teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried sage
• 1/8 teaspoon dried rosemary
• 1/3 cup cold milk

Preparation

Step 1

To make filling: Slice the prepared sweet potato, parsnip, carrot and celery into <-inch-thick slices. Bring a large pot of water to a boil and cook the vegetables about 5 minutes or until just tender. Drain and set aside. Preheat the oven to 425 degrees.
In a large saucepan, heat the chicken stock and thyme over medium heat. Combine the cornstarch with < cup water. When the stock is just about to boil, slowly whisk in the cornstarch mixture and stir about 2 minutes or until thickened. Stir in the half-and-half, peas and pearl onions, chicken and cooked vegetables. Season with salt and pepper. Transfer to a 2-quart casserole.
To make biscuits: In a food processor fitted with the metal blade, add all the ingredients except the milk. Process just until the consistency of coarse meal. Add the milk and use on/off pulses just to combine.
Transfer the dough to a lightly floured surface and knead briefly. Roll into a circle = inch thick. Cut out 6 circles with a floured 1 1/2-inch round cutter. (You can use any leftover scraps to bake and snack.) Place the biscuits atop the casserole. Bake about 25 minutes or until the filling is bubbly and the biscuits are brown.