Monday, October 21, 2013

milling mondays: whole wheat chicken potpie

I have never made chicken potpie before, but when I came across several recipes that used biscuits as the pie crust, I was intrigued. At first I thought it would be a lot of extra work to have to make the biscuits, but since they bake with the filling, it doesn't really take much time.  
Whole Wheat Chicken Potpie
recipe adapted from allyou magazine
1 onion, chopped
1 bell pepper, seeded and diced
1/2 cup whole wheat flour (wheat berries)
3 cups chicken broth
1 cup milk
1 1/2lb. boneless, skinless chicken thighs, cut into 1" pieces
1 cup frozen peas
3 carrots, sliced
salt and pepper to taste
2 1/2 cups whole wheat flour (wheat berries)
2 tsp baking powder
1/2 tsp salt
3 Tbsp cold unsalted butter, cut into pieces
2 Tbsp olive oil
1 cup plus 1 Tbsp milk
Sauté onion and bell pepper in skillet over medium high heat for about 5 minutes.
If you mill your own flour, grind about 2 plus cups of wheat berries. I used my WonderMill.
Add 1/2 cup flour to the sautéed onions and bell pepper and stir for about a minute.
Then stir in the chicken stock and let it boil until the mixture gets thick.
Reduce the heat to medium low and stir in one cup of milk.
Add the chicken and let it cook for about 7 minutes.
Finally stir in the carrots and peas and season with salt and pepper. Pour the mixture into a 2 quart baking dish. Let the mixture rest while making the biscuits.
Pre-heat the oven to 425F.
In a food processor, pulse 2 1/2 cups flour, baking powder and salt together before adding the butter.
Once the butter has been incorporated into the dry ingredients, add the oil and milk, continuing to pulse until a sticky dough is formed. 
Remove the dough from the processor and knead the dough before rolling it into half inch thickness.
Use a two inch cookie cutter to form 15 biscuits. I somehow don't have any round cookie cutters?! so I used the mouth of a recycled jar and it worked just fine:)
Place the biscuits on top of the filling.
Use the last tablespoon of milk to brush over the biscuits.
Bake the pie for about 25 minutes, until the top of the biscuits are lightly brown and the filling is bubbling.
And it is ready to serve.