Chicken Pot Pie

I used the cook's illustrated recipe for the chicken filling and the dill buttermilk biscuit recipe from epicurious for the pastry.

1 1/2	pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1	can low-sodium chicken broth , with water added to equal 2 cups (or use 2 cups homemade chicken broth)
1 1/2	tablespoons vegetable oil
1	large onion , chopped fine
3	medium carrots , peeled and cut crosswise 1/4-inch thick
2	small ribs celery , cut crosswise 1/4-inch thick
4	tablespoons unsalted butter
1/2	cup unbleached all-purpose flour
1 1/2	cups milk
1/2	teaspoon dried thyme
3	tablespoons dry sherry
3/4	cup frozen peas , thawed
3	tablespoons minced fresh parsley leaves

INSTRUCTIONS

1. For Pie Filling: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.

2. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.

3. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.

   Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)

4. 
   

   Dill Buttermilk Biscuit Topping

   • 2/3 cup chilled buttermilk
   • 1 large egg
   • 3 tablespoons minced fresh dill
   • 2 1/2 cups unbleached all purpose flour
   • 4 teaspoons baking powder
   • 2 teaspoons sugar
   • 1/4 teaspoon salt
   • 1/2 cup solid vegetable shortening, chilled, cut into small pieces
   • 7 tablespoons unsalted butter, chilled, cut into small pieces
   • 
     

   Preheat oven to 400°F. Whisk buttermilk, egg and dill in small bowl to blend. Whisk flour and next 3 ingredients in large bowl to blend. Add shortening and butter to dry ingredients; cut in with fork until mixture resembles coarse meal. Add buttermilk mixture and stir just until moist dough forms.

   Using floured hands, gently knead dough on well-floured work surface until dough just holds together. Pat out dough to 9x6-inch rectangle (about 3/4 inch thick). Cut dough into six 3-inch squares. Transfer squares to ungreased baking sheet, spacing 2 1/2 inches apart. (Can be prepared 8 hours ahead. Cover and refrigerate.)

   Bake biscuits until puffed and golden brown, about 12 minutes.