Happy Friday ya’ll. Today’s recipe is a savory chicken pot pie. Chicken pies are universally loved everywhere and the South is no exception. My mother made them with lots of veggies from our home garden and we were never quite sure what would be inside, until we broke open that scratch-made crust and took a bite. She usually made hers with chicken, peas, celery and wait for it … corn cut fresh off the cob. But sometimes there would also be a taste of okra or squash or even bell pepper.

My favorite part was – and still is – that last bite: the filling-soaked crust, melting with chicken-n-vegetable goodness in my mouth. Mmm, so good.

This more contemporary recipe is still “mmm” good and while there are several steps involved, store-bought rotisserie chicken works perfectly in the filling – no need to roast your own unless that’s your preference. This recipe can also be made in stages. The paprika infused biscuit dough should be made first anyway and can be prepared a day ahead.  So can the pot pie filling. Wrap the dough in several pieces of plastic wrap, store the filling in an air tight container and place both in the refrigerator. Assemble and bake the next day.

Chicken Pot Pie with Paprika Cheddar Biscuits

• 3 cups diced cooked chicken
• 1 cup chopped onion, medium chop
• 1 cup chopped celery, medium chop
• 1 cup diced carrots
• 1 cup small green peas (fresh or frozen)
• 2 cups diced potatoes
• 1 tsp. ground thyme
• ½ cup minced flat leaf Italian parsley
• 1 tsp. black pepper (more or less)
• 2 tbl. all-purpose flour
• 4 tbl. butter
• 3-4 cups good quality chicken stock or broth
• ½ cup cream
• 2 bay leaves
• 1 tsp. salt (more or less)
• 1 egg whisked with 1 tbl. water to make an egg wash
• 1 recipe paprika cheddar biscuits

Prepare the dough for the paprika cheddar biscuits and allow the dough to rest in the refrigerator while you make the potpie filling.

In a saucepot boil the stock and the potatoes, carrots and bay leaves. Lower the heat and simmer until just tender about 7-8 minutes. Remove bay leaves and discard. Remove carrots and potatoes with a slotted spoon to a large bowl and allow to cool. Set the leftover broth aside and measure out 2 cups.

In a medium saucepan melt the butter and sauté the onion and celery until just tender, 3 minutes or so. Add the thyme, ½ tsp of salt and ½ tsp of pepper. Over low heat stir the flour into the vegetables and slowly pour in the stock, stirring constantly. Bring up the heat slightly to thicken and then turn down to low. Whisk in the cream, remove from the heat and allow to cool.

Add the chopped chicken to the potatoes and carrots in a large bowl. Stir in the onion/celery cream mixture and then the peas and parsley. Add in ½ tsp. of salt and ½ tsp of pepper. Mix gently. Taste and adjust the salt and pepper to your taste. Pour filling into an oven proof baking pan. Preheat oven to 350.

Place paprika cheddar biscuits on top of the chicken filling and brush each biscuit with the egg wash. Bake in preheated 350 degree oven until biscuits are baked and golden brown and the filling is bubbly – about 25-30 minutes.

Paprika Cheddar Biscuits

• 1 1/3 cup all-purpose flour
• ½ tsp. salt
• ½ tsp. baking soda
• 1 tsp. baking powder
• 3/4 tsp. smoked sweet paprika
• 1 cp. shredded sharp cheddar cheese
• 1/3 cup (more or less) buttermilk, regular or non-fat
• 2 tbl. unsalted butter, cut into small bits
• 2 tbl. shortening, cut into small bits

Sift all dry ingredients (except the cheese!) together into a large bowl. Cut in the butter and shortening until the mixture resembles breadcrumbs. Stir in the cheese and slowly add in the buttermilk to make a soft (but not sticky) dough. Wrap the dough in plastic wrap or wax paper and place in the refrigerator to rest while you prepare the filling (at least 30 minutes).

When ready, roll the dough out on a lightly floured surface to a thickness of about 1 inch. Cut with a biscuit cutter (I use a wine glass). You should get about 8-10, three-inch diameter biscuits.