Know someone who is a biscuit lover? This biscuit version of the classic pot pie might be the way to their heart!
2¼ cups Flour, plus more for dusting
1 Tablespoon Baking Powder
1 teaspoon Sugar
1 teaspoon Kosher Sea Salt
6 Tablespoons cold Unsalted Butter
¾ cup Buttermilk
2 Tablespoons melted Butter
Flake Sea Salt, optional
1 whole (2 split) Poached Chicken Breasts, cubed
2 cups Chicken Stock, preferably the poaching liquid from the poached chicken breasts
1 teaspoon Chicken Powder
1 cup diced Carrot
4 Tablespoons Butter
1 medium Yellow Onions, chopped
1/4 cup All Purpose Flour
2 Tablespoons Heavy Cream
1 cup Frozen Peas, rinsed
1/4 teaspoon ground Peppercorn
3/4 teaspoon Kosher Sea Salt
FOR THE BISCUITS:
In a bowl whisk together flour, baking powder, sugar and salt.
Cut butter into pats and add to flour, then cut further into flour mixture with a pastry cutter until it resembles coarse crumbs. (Alternatively, you can do this in food processor, but hand cut is quick and gives the best result.)
Add buttermilk and stir just to combine.
Turn the dough out onto a well-floured surface and pat it down into a rough 3/4" thick rectangle.
Fold it over itself from the top and bottom, rotate, and pat it down again.
Repeat folding and patting down to a 3/4" thick rectangle.
Cut dough into biscuits using a well floured glass, a biscuit cutter, or with a bench scraper (if you cut into squares or rectangles there will be less wasted dough).
Make clean cuts straight down to ensure edges have clean cuts for best rise and flakey layers.
FOR THE FILLING:
Preheat the oven to 375.
In a small saucepan, bring the chicken stock and chicken powder to a boil.
Add diced carrot to boiling stock and blanch for 2 minutes, then remove from stock.
Cut the heat on the stock.
In a Dutch oven or large pan, melt the butter over medium heat and sauté chopped onions until translucent. Be care to continually stir so onions do not brown.
Reduce heat to low, and add the flour to the onion butter mixture, stirring constantly, for 2 minutes.
Slowly add the hot chicken stock to the onion butter roux.
Simmer over low heat, stirring, until thick. Cut the heat.
Stir in salt, pepper, and heavy cream.
Stir until well combined, then stir in cubed chicken, carrots and peas.
Portion filling into baking proof bowls or into large pie plate, 9"-10" oven proof skillet, etc.
Top with cut biscuits, brush with butter and sprinkle with flake salt.
Bake for one Hour. Allow to cool for about 10 minutes before serving.