Chicken Pot Pie or Biscuit

melskitchencafe.com

TheFeltedFox

subheading: POT PIE FILLING:

1 tablespoon olive oil

½ cup chopped onion or shallots

¾ cup (4 to 6 ounces) chopped celery, about 2 to 3 stalks

1 ½ cups (about 8 ounces) chopped carrots, about 3 to 4 large carrots

1 ½ cups (about 10 to 12 ounces) peeled and chopped (¼-inch) potatoes, russet, red or Yukon gold, about 1 large or 2 small-medium potatoes

½ teaspoon coarse, kosher salt

¼ teaspoon black pepper (I always use coarse black pepper)

5 tablespoons butter

½ cup (2.5 ounces) all-purpose flour

3 cups low-sodium chicken broth

2 cups milk (I use 2%)

3 cups (about 12 to 16 ounces) cooked, diced chicken

¾ cup (3 to 4 ounces) frozen peas

Topping of choice (biscuit or pie crust)

subheading: BISCUIT TOPPING:

2 cups (10 ounces) all-purpose flour

½ teaspoon baking soda

1 tablespoon baking powder

¾ teaspoon salt

8 tablespoons butter, cut into pieces and chilled

1 cup buttermilk (plus more, if needed - up to ¼ cup)

subheading: PIE CRUST TOPPING:

9-inch pie crust recipe ( this is my favorite and here’s another go-to), sugar reduced to 1 teaspoon for either recipe (and pie crust increased by half if you like a thicker crust)

Directions at melskitchencafe.com

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