Cheesy Biscuit Topped Chicken Pot Pie

 

For the Chicken Pie Filling:

 

1 large carrot, diced

1 small potato, diced

5 tablespoons (2 1/2 ounces) unsalted butter

1 medium onion, diced

1 stalk celery, sliced

1 pound boneless chicken breasts, cut into 1-inch cubes

5 tablespoons all-purpose flour

1 1/2 cups chicken stock

1 cup peas, thawed if frozen

1/2 teaspoon thyme

1 teaspoon kosher salt, to taste

1/2 teaspoon freshly ground black pepper

3 tablespoons heavy cream

For the Cheese and Green Onion Biscuits:

 

2 cups (9 ounces) all-purpose flour, spoon and sweep method)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

7 tablespoons (3 1/2 ounces) unsalted butter, chilled, cut into small pieces

1 cup (4 ounces) shredded sharp cheddar cheese

2 tablespoons finely chopped green onions

1/2 teaspoon cayenne pepper, optional

3/4 cup buttermilk

1 large egg yolk, mixed with 2 teaspoons of water, for topping

 

Put the diced carrots and potatoes in a small saucepan and cover with water. Place the pan over medium heat and bring to a boil. Cover and cook for about 10 minutes, or until the vegetables are tender. Drain and set aside. In a deep skillet or sauté pan over medium heat, melt the 5 tablespoons of butter. Add the onions and celery and sauté for about 2 minutes. Add the chicken pieces and continue cooking, stirring, until the chicken pieces are opaque. Add the 5 tablespoons of flour to the chicken mixture and cook, stirring, for 2 minutes. Add the chicken stock and thawed frozen peas. Cook, stirring, until thickened. Add the potatoes and carrots, thyme, salt, to taste, pepper, and heavy cream. Cook, stirring, for about 3 minutes longer. Pour the mixture into a 2-quart baking dish. Heat the oven to 350 F. In a food processor, combine the 2 cups of flour, baking powder, salt, and baking soda. Pulse to mix well. Add the pieces of chilled butter and pulse several times, or until the mixture resembles ​coarse meal. Pour the flour mixture into a large bowl and add the cheese, green onions, and cayenne, if using. Mix well.  Add the buttermilk to the flour mixture and mix with your hands or a spoon just until the dough begins to hold together. Turn the dough out onto a lightly floured surface and knead a few times, just to combine. For the softest biscuits, take care not to overwork the dough. Pat the dough into a rectangle and cut out as desired using a knife, pizza cutter, or biscuit cutters. Place the biscuits on the chicken pie filling. Combine the egg yolk with 2 teaspoons of water; brush lightly over each biscuit. Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the filling is bubbling.