Chicken Potpie with Green Apples and Cheddar Biscuits
This recipe makes two 9-inch pie plates or one 13- by 9-inch pan. If you make it in the pie plates halve the biscuit recipe and top the second one with refrigerated pie dough and stick it in the freezer.
Serves: Serves 8
  • 2 cups chicken broth
  • 1 can (12 ounces) evaporated milk
  • 6 tablespoons butter, divided
  • 2 large leeks, dark green leaves trimmed, washed thoroughly to remove grit, light green and white part cut into medium dice
  • 2 large Granny Smith apples, quartered, cored, and sliced thin crosswise
  • 1 large shredded rotisserie-roasted chicken (5 to 6 cups)
  • ½ cup, plus 1 tablespoon flour
  • 2 teaspoons dried rubbed sage
  • ¼ cup cream sherry
  • Salt and ground pepper
  • ⅓ cup chopped fresh parsley
  • 2 cups bleached all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup grated sharp cheddar cheese
  • 1 stick (8 tablespoons) unsalted butter, frozen solid
  • 1 cup cold buttermilk, plus a few extra teaspoons if necessary
  1. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Microwave chicken broth and milk in a microwave-safe bowl until steamy, 3 to 4 minutes
  2. Heat 2 tablespoons of the butter in a large, deep sauté pan over medium-high heat. Add leeks and apples; sauté until just tender, 7 to 8 minutes. Transfer cooked vegetables, along with the chicken, to a large bowl; set aside.
  3. Heat remaining 4 tablespoons of butter over medium heat in the empty pan. When foaming subsides, whisk in flour and sage; cook until golden, about 1 minute. Whisk in hot milk mixture; simmer until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry and season to taste with salt and pepper. Stir sauce, along with parsley, into chicken mixture; adjust seasonings. Pour mixture into a 13- by 9-inch baking dish or divide between two 8-inch square baking pans or two 9-inch pie plates.
  4. Meanwhile, mix flour, baking powder, soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate butter into the dry ingredients; mix quickly with fingertips to evenly blend. Mix buttermilk into dry ingredients until dough just comes together. Pinch dough into small rough rounds, placing them over filling. Bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
Recipe by Three Many Cooks at