We’ve already covered my dislike of leftovers in an earlier post, so I won’t belabour that point too much.
Unfortunately, until they make a single-serve chicken, making roast chicken usually means I’ll end up with a couple of cups of leftover chicken meat that must be dealt with somehow (and no, Cornish game hens do not count, mostly because they’re practically impossible to find).
Enter Chicken Pot Pie, saviour of neglected chicken carcasses, sagging carrots and wilting celery stalks everywhere. It’s warm and homey, the perfect thing for a weeknight dinner after a long day at work, and can easily accomodate any number of random vegetables that might be lingering in the crisper.
Of course, you’ll never convince me to expend the energy to make pie crust on a weekday and I can never prepare far enough in advance to thaw out a package of phyllo or puff pastry, which is why I’m much most partial to a biscuit topping. This one, flavoured with lemon and dill, is a particularly nice playmate for the creamy chicken mixture it’s nestled into.
Chicken Pot Pie with Lemon-Dill Biscuits
1 cup each diced celery, carrot and onion
3 tbsp butter
1/4 cup flour
1 1/2 cup each chicken broth and milk
2 cups diced cooked chicken
1 tsp each dried dill and thyme
Salt and pepper to taste
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp each lemon zest and dried dill
1/4 cup cold butter, cut into pieces
1/4 cup milk
Preheat oven to 400F.
In a large saucepan, saute the celery, carrot and onions in butter over medium heat until onions are soft and translucent, about 5 minutes. Stir in flour and continue cooking, stirring constantly, for another minute.
Whisk in milk and broth, stirring briskly until smooth. Bring the mixture to a boil, then drop the heat to low and simmer, stirring frequently, until it is thick and creamy. Stir in cooked chicken and herbs, and season to taste with salt and lots of fresh ground pepper. Pour into a 9×9 baking dish.
In a mixing bowl, combine flour, baking powder, salt, lemon zest and dill.
Using a pastry cutter or two knives, cut in the cold butter until mixture ressembles coarse meal. Add cold milk, 1 tbsp at a time, until you have a thick spoonable dough.
Spoon out 6 equal-sized pieces of dough. Flatten slightly with hands and nestle gently into the chicken mixture. Bake in preheated oven for 25-30 minutes, or until biscuits are golden brown.