It's That Time of Year

Warm, comforting dishes. I am so excited Fall is here. Although, it will probably only feel like fall for a few weeks. The dishes I cook always change with the weather. To me, when I'm eating dinner in the Fall, I want something that makes me feel warm and cozy. This is a fav of mine. Chicken Pot Pie. I usually cut the biscuit out large enough to cover the dish, but wanted you to see the yumminess inside. Try to resist tasting any leftovers in the pan. It dangerous and you could have indulged too much before it's actually dinner time. Just saying. I served my in ramekins, but you can serve this in a 13x9 casserole dish. Enjoy :)

Chicken Pot Pie - Serves 4-6

3 split chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 1/2 cups chicken stock
1 chicken bouillon cubes
1 cup chopped yellow onions
1 cup frozen sweet peas
2 garlic cloves; minced
2/3 cup flour
3 tablespoons heavy cream
1 cup diced carrots
2 tablespoons minced thyme
1/3 cup white wine
1/2 cup minced fresh parsley

For the biscuits:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1 tablespoon Herbs de Provence
1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.

In a large saute pan, heat the olive oil over medium heat. Add the carrots and onions. Cook for 8-10 minutes. Add the garlic and cook for 1 more minute. Add the flour and cook for 1-2 minutes, stirring constantly. Whisk in the chicken stock. Simmer for 3 minutes. Add the herbs, peas, bouillion cube, white wine, and cream. Cook over medium low heat until thickened. About 10 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Place the biscuits on top of the filling. Brush them with egg wash. Bake for another 20 to 30 minutes, until the biscuits are browned a little.