Rosemary Buttermilk Biscuits n' Chicken Pot Pie Stew
November 18, 2010
So I had a half roasted chicken leftover in the fridge and no time to make a pie crust for pot pie. So I improvised with these delicious biscuits and faux pot pie stew instead.
For the stew, saute one half of a chopped onion, 2 stalks of diced celery, 2 small diced carrots, mushrooms, herbs (like thyme and herbs of Provence), 2 cloves of garlic, and 3 tbsp of butter over medium heat. Once browned, add 2 tbsp of flour and saute until absorbed. Pour in 1 c of chicken stock, and shredded roasted chicken (about 2 cups). Let simmer while you make biscuits.
For biscuits, preheat oven to 425 degrees. Combine 3 c of flour, 1/4 c of parmesan cheese, 4 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 tbsp chopped rosemary. Mix well. With a pastry blender, cut in 1 and 1/2 sticks of butter. Once cut in well, add 1 and 1/4 c of buttermilk. Once mixed, drop 1/2 c sized balls on lined cookie sheet. Bake for 15 - 18 minutes.
To finish dish, pour in 1/4 c cream to stew. Place biscuit in bowl and scoop ladle full of soup over biscuit. The biscuits are amazing. Mmm.
