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<blockquote data-quote="CleverNickName" data-source="post: 7946257" data-attributes="member: 50987"><p>I don't use a pastry crust, I use buttermilk biscuits that have been rolled thin, then layered over the filling.</p><p></p><p>You know what? Here's the recipe.</p><p></p><p><strong>CleverPotPie</strong></p><p></p><p>Preheat your oven to 400 degrees F.</p><p></p><p>First we are going to make the filling (which will be fully-cooked before the pie even goes into the oven). Then we are going to make a half-batch of buttermilk biscuits and layer them over the top, and bake the whole thing until those biscuits are done and the filling is nice and bubbly. At least that's how I do it, anyway.</p><p></p><p>Filling:</p><p>1 T. butter</p><p>1 large potato, peeled and diced</p><p>1 large carrot, peeled and diced</p><p>1/2 of a yellow onion, diced</p><p>1/2 cup English peas, frozen</p><p>3 crimini mushrooms, diced</p><p>1 clove of garlic, minced</p><p>1 tsp. fresh thyme</p><p>1 tsp. fresh sage, finely minced</p><p>1 T. fresh parsley, finely chopped</p><p>1/2 tsp. fresh rosemary, finely chopped</p><p>2 T. all-purpose flour</p><p>2 cups chicken broth, bouillon, or stock</p><p>2 cups cooked chicken meat (I used the leg and thigh meat from 1 rotisserie chicken, from the deli)</p><p>Salt and pepper to taste.</p><p></p><p>Melt the butter in a 10-inch cast iron skillet over medium heat. Add the carrots and potatoes, and cook until slightly browned (about 20 minutes). Add the onion, garlic, mushroom, and peas, and cook until the onions are translucent, about another 10 minutes.</p><p></p><p>Dissolve the flour into the broth, then add it to the vegetables. Bring to a boil, stirring until thick. Add all remaining ingredients, simmer for 2-3 minutes. Taste for seasoning, then remove from heat and let it rest while you make the crust.</p><p></p><p>Crust:</p><p>2 cups all purpose flour</p><p>1/2 tsp. baking powder</p><p>1/2 tsp. baking soda</p><p>1/2 tsp. salt</p><p>1 T. sugar</p><p>1/2 stick of frozen butter, grated</p><p>1 cup buttermilk</p><p></p><p>Wisk the dry ingredients together, then grate the stick of frozen butter into the mixture. Rub it together with your fingers until the butter is well incorporated, then add the buttermilk. Mix with a wooden spoon until <em>just barely</em> combined, then turn out onto a floured board and press out into a rectangle. Fold it in half, press it back out into a rectangle, fold it in half, press it back out into a rectangle, etc., <strong>four times</strong> in total. Don't overwork it.</p><p></p><p>Roll it out until it's about a quarter-inch thick, then cut into 3" rounds.</p><p></p><p>Make the pie:</p><p>Layer the biscuits over the still-hot filling in the cast iron skillet, working from the outside toward the center. Bake on the middle rack of your oven for 20-30 minutes, or until the biscuits are cooked through and golden brown. You can brush it with a beaten egg before baking to make it extra-pretty, but I usually don't bother; a fresh-baked CPP is beautiful without makeup.</p></blockquote><p></p>
[QUOTE="CleverNickName, post: 7946257, member: 50987"] I don't use a pastry crust, I use buttermilk biscuits that have been rolled thin, then layered over the filling. You know what? Here's the recipe. [B]CleverPotPie[/B] Preheat your oven to 400 degrees F. First we are going to make the filling (which will be fully-cooked before the pie even goes into the oven). Then we are going to make a half-batch of buttermilk biscuits and layer them over the top, and bake the whole thing until those biscuits are done and the filling is nice and bubbly. At least that's how I do it, anyway. Filling: 1 T. butter 1 large potato, peeled and diced 1 large carrot, peeled and diced 1/2 of a yellow onion, diced 1/2 cup English peas, frozen 3 crimini mushrooms, diced 1 clove of garlic, minced 1 tsp. fresh thyme 1 tsp. fresh sage, finely minced 1 T. fresh parsley, finely chopped 1/2 tsp. fresh rosemary, finely chopped 2 T. all-purpose flour 2 cups chicken broth, bouillon, or stock 2 cups cooked chicken meat (I used the leg and thigh meat from 1 rotisserie chicken, from the deli) Salt and pepper to taste. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the carrots and potatoes, and cook until slightly browned (about 20 minutes). Add the onion, garlic, mushroom, and peas, and cook until the onions are translucent, about another 10 minutes. Dissolve the flour into the broth, then add it to the vegetables. Bring to a boil, stirring until thick. Add all remaining ingredients, simmer for 2-3 minutes. Taste for seasoning, then remove from heat and let it rest while you make the crust. Crust: 2 cups all purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 T. sugar 1/2 stick of frozen butter, grated 1 cup buttermilk Wisk the dry ingredients together, then grate the stick of frozen butter into the mixture. Rub it together with your fingers until the butter is well incorporated, then add the buttermilk. Mix with a wooden spoon until [I]just barely[/I] combined, then turn out onto a floured board and press out into a rectangle. Fold it in half, press it back out into a rectangle, fold it in half, press it back out into a rectangle, etc., [B]four times[/B] in total. Don't overwork it. Roll it out until it's about a quarter-inch thick, then cut into 3" rounds. Make the pie: Layer the biscuits over the still-hot filling in the cast iron skillet, working from the outside toward the center. Bake on the middle rack of your oven for 20-30 minutes, or until the biscuits are cooked through and golden brown. You can brush it with a beaten egg before baking to make it extra-pretty, but I usually don't bother; a fresh-baked CPP is beautiful without makeup. [/QUOTE]
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