Biscuit-Topped Chicken Pot Pie

For the filling:

3 cups cooked, diced chicken (I use flavorful sticky chicken.)
1 cup peeled, diced potatoes
1 cup sliced carrots
1 cup frozen peas
½ cup butter
½ cup chopped onion
½ cup unbleached flour
3 cups chicken broth or stock
1 cup milk
½ teaspoon salt
2 ½ teaspoons poultry seasoning

In a medium saucepan on medium-high heat, add water to potatoes and carrots and cook them together until fork-tender.  Drain.

While the veggies are cooking, make the “gravy.”  Melt butter in another saucepan.  Add onion and cook until onion is clear and soft.  Whisk in flour.  Cook 3-5 minutes.  Slowly whisk in chicken broth; stir until bubbly and thickening.  Then add milk, salt, and poultry seasoning.  Stir and remove from heat.

In a large bowl, combine chicken, potatoes and carrots, and peas.  Pour the gravy over the top and combine.  Pour into a 9×13 baking dish.

For the Biscuits:

1 stick (½ cup) cold butter
2 cups flour (I use whole wheat pastry flour.)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk

Quickly grate butter onto a pie plate or cookie sheet.  Place grated butter in the freezer for 5-10 minutes.  Meanwhile, whisk together flour, baking powder, baking soda, and salt.  Add grated butter to the dry ingredients.  Mix in well with a pastry cutter or your hands.  Pour milk and stir together.  Dump onto a well-floured surface and gently knead.  Roll out and fold dough in half several times to get flaky layers.  Then roll dough about ¾ inch thick.  Cut 12 biscuits with a biscuit cutter or the top of a drinking glass.

Place biscuits on a cookie sheet and bake for 10 minutes at 425°.  Biscuits will not be done!  I just do this so that the bottoms don’t get soggy on the chicken pie.  Add biscuits to the top of the chicken mixture.  Bake uncovered at 375° for 30 minutes, or until bubbly.  If the biscuits start to get too dark, cover lightly with aluminum foil.