Serves 8
This recipe makes one big potpie, but to save time or simplify, make two potpies using 9-inch pie plates or 8-inch square baking pans and top with refrigerated store-bought piecrust from a 15-ounce box, following baking instructions below. Or freeze the second pie for another occasion, and bake it (still frozen) at 400 degrees until golden and bubbly, about 1 hour.
Chicken:
2 cups chicken broth
1 can (12 oz) evaporated milk
¾ stick (6 Tbsp) butter, divided
2 large leeks, dark green leaves trimmed away, washed thoroughly to remove grit, light green & white parts chopped
2 large Granny Smith apples, quartered, cored, & thinly sliced crosswise
1 large rotisserie chicken, shredded (5–6 cups)
½ cup plus 1 Tbsp all-purpose flour
2 tsp dried rubbed sage
¼ cup cream sherry
salt & freshly ground black pepper
1/3 cup chopped fresh parsley
Biscuits:
2 cups bleached all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
¾ cup grated sharp cheddar cheese
1 stick (8 Tbsp) unsalted butter, frozen solid
1 cup cold buttermilk, plus a few more tsp if necessary
Chicken: Adjust oven rack to lower-middle position and heat oven to 400 F degrees. Microwave chicken broth and evaporated milk in a microwave-safe bowl until steamy, 3 to 4 minutes.
Heat 2 Tbsp butter in a large (11- to 12-inch) deep skillet over medium-high heat. Add leeks and apples and cook, stirring, until just tender, 7 to 8 minutes. Transfer leeks and apples, along with chicken, to a large bowl; set aside.
Heat remaining ½ stick (4 Tbsp) butter over medium heat in the empty skillet. When foaming subsides, whisk in flour and sage and cook until golden, about 1 minute. Whisk in hot-milk mixture and simmer, stirring, until sauce fully thickens, about 1 minute. Turn off heat, stir in sherry, and season to taste with salt and pepper. Stir sauce, along with parsley, into chicken mixture. Taste and adjust seasonings. Pour mixture into a 13-by-9-inch baking dish or divide between two 8-inch square baking pans or two 9-inch pie plates.
Biscuits: Mix flour, baking powder, baking soda, salt, and cheddar with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients; mix quickly with fingertips to evenly blend. Mix buttermilk into dry ingredients with a fork until dough just comes together. Pinch dough with fingers into small rough rounds and place over filling. Bake until pastry is golden brown and filling is bubbly, 30 to 35 minutes.
(To read the review for Perfect One-Dish Dinners: all you need for easy get-togethers, please click HERE)
Copyright 2010 by Pam Anderson. Reproduced with permission of Houghton Mifflin Harcourt. All rights reserved.
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