Classic Chicken Pie with Fresh Herbs, Parsnips + Drop Biscuits

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I think I'm still experiencing a food hangover from our super bowl get together on Sunday. It's not every day we have pigs in a blanket, followed by wings, followed by french bread pizza, followed by cake. After some trials and tribulations with the right almond cake batter, I made an almond pear cake that turned out pretty damn good if I do say so myself. That beauty will be making an appearance here very shortly. 

Usually this weather doesn't get me too blue, but for one reason or another these colder days have me in a real winter funk. I've also taken to blaming it on my upcoming birthday, preparing for my self fulfilling prophecy of having a quarter-life crisis. Despite this in the back of my head I am actually very excited to turn 25 next month. I'm excited to celebrate our anniversary at the end of this week, (the last one before we get married!) and I'm grateful for the upcoming shoots and projects keeping us busy until springtime. 

Cooking my favorite cold weather meals also helps, especially for family. We are always up for adventurous dinners, but I love the standards all the same. I made this for sunday dinner with Robert's parents a couple of weekends ago and it was certainly a hit. It's a classic that I never get tired of making. Whether it's chicken and biscuits, chicken and dumplings, turkey and vegetable pie. Any variation of the creamy carrot, pea and meat combination wins me over every time.

Classic Chicken Pie with Fresh Herbs + Parsnips
serves 6 | adapted from Martha Stewart 

2, 6 oz. skinless boneless chicken breasts, cut into 1” chunks
Sea salt and ground black pepper
3 tablespoons olive oil, divided
4-5 carrots, sliced
4-5 parsnips, sliced
2 celery stalks, sliced into ½” chunks
1 medium onion, finely chopped
2 teaspoons fresh thyme
2 teaspoons fresh rosemary, chopped
¼ cup all-purpose flour
2 ½ cups low-fat milk
1 cup frozen peas, thawed

Prepare a dutch oven over medium heat with 1 tbs olive oil. Working in batches and making sure not to crowd the dutch oven, brown chicken pieces, about 3 minutes per batch. Repeat with additional olive oil and chicken until all pieces are browned. Set aside. In the same pot, sauté onions over medium heat until translucent. Add carrots, parsnips and celery. Generously season with cracked black pepper and sea salt. Add fresh thyme and rosemary and continue cooking until the carrots and parsnips have softened, about 8 minutes. Add the 1/4 cup flour and stir to combine until evenly mixed. Gradually add milk and stir until smooth. Continue cooking until the mixture begins to simmer and thickens. Remove from heat and stir in peas. Pour into a 9x13" baking dish and top with drop biscuits. Bake at 375° for 20-25 minutes until the chicken pie is bubbling and the biscuits have browned. Cool before serving. 

Drop Biscuit Topping
*Note to the size of your food processor maximum liquid line for this. The dough can be made in two batches after you mix your dry ingredients if needed

3 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons salt
10 tablespoons cold, unsalted butter, cut into 1" pieces
1 1/4 cups low-fat milk

Using a food processor, pulse together the dry ingredients until mixed. Add cold butter and pulse until finely mixed. Pour in milk and pulse just until the dough begins to come together, take care to not over-mix. Carefully remove blade and transfer dough to a lightly floured work surface. Pat the dough loosely together, and drop heaping spoonfuls on top of chicken pie, making 12 biscuits across the pan. 

Jillian GuyetteComment