Chicken Pot Pie, Cheddar Biscuit Crust
From:	Marge, Maine, USA
Comments:	Cover this chicken pot pie with the Cheddar biscuit dough, with your favorite pie pastry dough, or omit the topping altogether. This chicken/vegetable mixture freezes well, without the crust. Fine herbs = a mixture of parsley, chives, tarragon and chervil or substitute with an Italian herb mixture of basil, oregano and marjoram.
Servings:	6
Ingredients	Preparation
Chicken Mixture 4 large chicken legs with thighs, skin and fat removed 3 1/2 cups [875 mL] water 1 1/2 teaspoons [7.5 mL] salt 1/4 teaspoon [1 mL] pepper 1 bay leaf 2 tablespoons [30 g] butter 1 onion, chopped 1 large garlic clove, minced 2 cups [500 mL] freshly quartered mushrooms 2 teaspoons [10 mL] dried mixed fine herbs 1/3 cup [45 g] all-purpose flour 3 peeled carrots, sliced 2 stalks celery, chopped 1/2 cup [125 mL] light or heavy cream, or more chicken stock 1 cup [250 mL] frozen peas 1/4 cup [60 mL] freshly chopped parsley Cheddar Biscuit Dough 1 1/3 cups [185 g] all-purpose flour 2 teaspoons [10 mL] baking powder 1/2 teaspoon [2.5 mL] baking soda 1/4 teaspoon [1 mL] salt 1/4 cup [60 g] butter, into small pieces 2/3 cup [150 g] grated Cheddar cheese 1/2 cup [125 mL] buttermilk	Transfer chicken pieces into a large casserole; pour in water, salt, pepper and add bay leaf. Bring to a boil, cover and leave to simmer for 45 minutes, until tender. Remove from heat; let stand at room temperature until cooled enough to be handled. Strain stock; skim off fat and reserve [there should be 2 1/2 cups - 625 mL stock]. If needed, add eanough water to get 2 1/2 cups [625 mL] stock. Skin then pull chicken meat from bones; cut meat into bite-size pieces. Discard bay leaf. Into a large saucepan, melt butter over medium heat. Stirring, soften together chopped onion, minced garlic and mushroom pieces, sprinkled with dried mixed fine herbs, into melted butter, for approximately 5 minutes. Blend flour with reserved stock; stir into mushroom pieces mixture. Bring to a boil, stirring until thickened and smooth. Add carrot slices and chopped celery; cover and simmer over low heat, stirring occasionally for 20 minutes, until vegetables are tender. Mix in boiled chicken pieces, cream or chicken stock, frozen peas and freshly chopped parsley; heat through. If making ahead, cover and refrigerate chicken mixture; reheat into saucepan on stove top until piping hot, before topping with crust. Meanwhile, preheat oven to 375°F [190°C], and prepare Cheddar biscuit dough. Onto a lightly floured suface, roll-out dough into a circle large enough to cover a 12-cup [3-L] casserole. Spoon hot chicken mixture into casserole. Top mixture with Cheddar biscuit dough. Bake into preheated oven for approximately 35 to 40 minutes, until crust is golden and filling bubbly, before serving. Cheddar Biscuit Dough Into a bowl, combine flour, baking powder, baking soda and salt. Using a pastry cutter, cut-in butter pieces, until crumbly. Mix in grated Cheddar cheese. Stir in buttermilk, to get a soft dough.