biscuit topped chicken pot pie
PREP TIME 30 mins, COOK TIME 1 hr
3 tbsp olive oil
12oz (350g) skinless, boneless chicken breast
3 garlic cloves, crushed
1 tsp chipotle paste
1 large onion, finely chopped
3 carrots, about 3 1⁄2oz (100g) each, cut into 1⁄2in (1cm) slices
2 potatoes, about 3oz (85g) each, cut into cubes
1 small sweet potato, about
3 1⁄2oz (100g), peeled and finely diced
9oz (250g) corn kernels, or 12oz (340g) can corn, drained
9oz (250g) peas
salt and freshly ground black pepper
3 tbsp all-purpose flour
1 cup whole milk
1 cup hot chicken stock
1⁄2 cup heavy cream
For the biscuits:
2 1⁄2 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
1 tsp salt
1 cup grated cheddar cheese
1⁄4 cup vegetable shortening
1 cup whole milk
1 egg, lightly beaten, for glazing
1 In a frying pan, heat 1 tbsp of the oil and brown the chicken breast over medium heat for 2–3 minutes on each side. Remove from the pan and set aside to cool. When cool enough to handle, cut the chicken breast into cubes.
2 Heat the remaining oil in a flameproof casserole over medium heat and sauté the garlic. Add the chipotle paste, onion, carrots, the potatoes, corn, and peas. Season well. Cook, stirring occasionally, until the onion turns translucent.
3 Add the flour and stir, then add the chicken, milk, stock, and cream. Stir together and simmer for 15 minutes on low heat, until the sauce has thickened.
4 Meanwhile, preheat the oven to 350ºF (180ºC). For the biscuits, mix together the flour, baking powder, salt, and cheese in a large bowl. Rub the vegetable shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the center of the mixture, pour in the milk, and mix together until well combined.
5 Gently knead the mixture on a floured work surface to form a soft dough. Roll out the dough to a thickness of 1⁄2in (1cm). Cut rounds out of the dough with a 21⁄2in (6cm) biscuit cutter.
6 Place the biscuits over the pie mixture in the casserole and brush each biscuit with a little beaten egg. Bake for 35–40 minutes, or until the biscuits are golden brown and the pie is bubbling. Serve hot.