Ingredients
2 pieces Mountaire® blue label fresh boneless double lobe breasts, skinless
½ cup butter
1½ cups carrots
1½ cups celery
1½ cups yellow onion
¼ cup garlic
1 tbsp rosemary
1 tbsp thyme
1 tsp oregano
1 tsp black pepper
1½ tsp kosher salt
1 cup ap flour
1 quart chicken stock, low sodium
1¼ cups whole milk
16 pieces buttermilk biscuit dough
Directions
Cook the chicken and vegetables: In a large rondo, melt 1/4 of the butter on medium-high heat. Add diced chicken breast and cook for 10-15 minutes, stirring occassionally, to brown chicken. Add carrots, celery, onion, garlic, rosemary, thyme, oregano, black pepper, and salt. Sweat the vegetables for 5-10 minutes, until onions are translucent. Remove from heat and set aside.
Make the pot pie filling: In a separate saucepot, melt the remaining butter. Add all-purpose flour and constantly stir butter and flour together for 2-5 minutes, until flour is lightly browned. Whisk in cold milk until flour mixture is completely dissolved. Then whisk in chicken stock. Pour the liquid into the rondo with chicken and vegetables. Bring to a simmer on medium-low heat and simmer for 10 minutes, until filling has thickened to nape.
Assemble and bake pot pie: Preheat oven to 350°F. In a 6-inch hotel pan, add the pot pie filling. Top filling with an even layer of buttermilk biscuit dough rounds. Bake pot pie for 16-20 minutes, until biscuits are golden brown. Remove from oven and let cool slightly for 10-15 minutes before serving (this will help set the pot pie).
