Chicken Reincarnated

Last night I took leftovers from the roasted chicken we had two nights ago and reincarnated it in the form of a chicken pot pie. I gathered vegetables from my garden including carrots, peas, onions and squash - everything except for the potatoes (mine) aren't quite ready yet. Then I headed over to the herb garden and picked thyme, rosemary, sage, parsley and lovage.

I started off by sauteing onions, carrots and finely diced potatoes in butter. I added flour to the butter and vegetable mixture to make a roux. I added milk to the roux which turned it in to a creamy bechamel. I flavored the bechamel and vegetable mixture with the finely chopped herbs from my garden. I allowed the mixture to cook for a few minutes to thicken and tenderize the vegetables. I then added in the diced chicken, peas and seasoned it with salt and pepper. I buttered a casserole and dumped the pot pie filling inside and proceeded to preheat the oven and make the cheddar biscuit crust.

Rae's Pot Pie Filling

1 pound cooked diced chicken
1 onion finely chopped
1/2 cup peas - fresh or frozen
1/2 cup diced carrots
two waxy skin potatoes diced fine
4 tablespoons flour
6 tablespoons butter
1 tsp. fresh thyme
1 tsp. chopped fresh lovage
1 tsp. chopped fresh sage
2 tsp. chopped fresh flat leaf parsley
1/2 tsp chopped fresh rosemary
salt & pepper

For the biscuits, blend all the dry ingredients together including the cheese and then cut the butter in to the flour mix. Add the wet ingredients and mix until cohesive but not pasty. Flour a board and roll the dough to 1/2" thickness. Re-roll scraps and make enough biscuits to cover the top of the casserole. Brush the tops of the biscuits with little milk and bake at 375 degrees for 20-25 minutes or until the casserole is bubbly and the biscuits are golden and risen.

Rae's Golden Cheddar Biscuit Crust

2 cups flour
6 tablespoons unsalted butter
1/2 cup milk
1 Tbs. baking powder
1 egg
1 tsp. salt
1/2 tsp. sugar
1/2 cup grated cheddar cheese