We had a potluck barbecue today with friends. A one-pot contribution seemed an easy and transportable meal. So, chicken and dumplings it was.
Chicken Pot Pie
1 1/2 medium onions
2 stalks celery
1 red bell pepper
4 chicken breasts, cubed
3 1/2 cups milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 teaspoons kosher salt
1/2 teaspoon pepper, ground
4 tablespoons butter
Cheddar Buttermilk Dumplings
12 ounces all-purpose flour, plus extra for rolling
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon freshly chopped thyme
1 teaspoon freshly chopped sage
1/2 teaspoon paprika
4 ounces extra-sharp white cheddar
4 ounces unsalted butter, frozen
7 ounces low-fat buttermilk
Preheat the oven to 400 degrees.
For the filling: Place large cast iron pot over medium heat. Add butter, onions, carrots, celery, bell pepper, and one teaspoon salt, and sweat for three minutes. Add cubed chicken pieces and cook for another five to six minutes. Add milk, sage, thyme, salt, and pepper, and heat to a boil.
For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and paprika in a medium mixing bowl and set aside.
Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. When combined, work dough with hands just until it comes together. Roll dough into 1 1/2-inch diameter balls.
To build the pie: Place the dumplings on top of the filling, spacing them evenly around the edge of the pan and then in the middle. Bake until the dumplings are golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.