We like to refer to this dish as our sophisticated chicken potpie. Lord knows we love chicken, and when you add the sweetness of Vidalia onion, carrots, and celery, you are on your way to some classic Southern comfort food. And we all need a little bit of that sometimes, don’t we?
Recipe information
Yield
serves 6
Ingredients
CHICKEN FILLING
BISCUIT TOPPING
Preparation
Step 1
Preheat your oven to 375 degrees F. Butter a 3-quart casserole dish.
Step 2
For the filling: Pour the chicken broth into a large saucepan. Heat until warm. Set aside.
Step 3
Melt the butter in a large high-sided skillet set over medium heat. Add the onion, carrots, celery, and garlic, and sauté until tender and the onion is translucent, about 8 minutes. Season to taste with salt and pepper. Sprinkle in the flour, and stir with a wooden spoon until the moistened flour becomes light blond in color, about 2 minutes. Stir in the hot broth and the heavy cream. Bring the liquid to a boil, then reduce the heat so it reaches a simmer. Stir in the peas, chicken, and green onions. Pour the whole mixture into the buttered casserole dish.
Step 4
For the biscuit topping: Whisk together the flour, baking powder, baking soda, and salt. Cut the butter cubes into the flour, using your fingers, until the mixture looks like little peas. Stir in the buttermilk until just combined.
Step 5
Drop the biscuit batter in large lumps on top of the chicken mixture, covering the surface evenly. Drizzle the melted butter over the tops of the biscuits, then sprinkle with the Parmesan. Bake for 30 to 35 minutes, uncovered, or until the biscuit crust is golden brown and the filling is bubbly.
