Chicken and Green Split Pea Pot-Pie with Scallion Cheddar Biscuits

Course: Entrees
Cuisine: American
Difficulty: Moderate
Pulse Type: Dry Peas
Servings: 4 portions

Savory Chicken and Split Pea Pot Pie with a Cheddar Scallion Biscuit Top

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Ingredients

For the Pie Filling:

  • 12 oz chicken breasts boneless skinless, cut into 1" cubes
  • 4 tbsp olive oil extra-virgin
  • 4 oz mushrooms cremini, sliced
  • 4 oz onion diced
  • 2 carrots split ½ lengthwise and diced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves finely chopped
  • 2 sage leaves, finely chopped
  • 2 celery ribs, split ½ lengthwise and diced
  • ¼ cup white wine optional)
  • 2 cups chicken broth hot
  • ¼ cup split peas, green (dry)

For the Biscuits:

  • 1 cup all-purpose flour plus1/4 cup for rolling out
  • 1½ tsp Baking powder
  • ½ tsp salt
  • ½ tsp black pepper freshly ground
  • 5 tbsp butter cold and cut into very small cubes
  • ¾ cup buttermilk plus ¼ cup for finishing the top
  • 8 tbsp cheddar cheese sharp, grated,1 oz reserved for the tops
  • 2 green onions green part only, thinly sliced

Instructions

For the Pie Filling:

  1. In a pot of salted water, cook the split green peas for exactly 10 minutes - they will still have a bit of a crunch. Drain and reserve.

  2. In a large sauté pan heat 2 tbsp. of olive oil until very hot and add the mushrooms and cook until golden brown. Add the onion and carrot and sauté for a few minutes. Add the garlic, thyme, sage and celery and continue to cook for another minute until fragrant. Remove from pan.

  3. Add the remaining 2 tbsp. of olive oil and when hot, add the chicken cubes and lightly brown on all sides.

  4. Add the vegetables back to the pot, sprinkle in the flour,stirring to coat.

  5. Add the white wine and hot chicken broth and stir. Simmer for 5 minutes.

  6. Add the split peas and simmer for another 5 minutes.

  7. Refrigerate until ready to use (up to overnight) or spoon directly into an 8 inch casserole dish or individual 12 oz baking dishes. This filling also freezes well.

  8. Preheat the oven to 400°F

  9. Top each individual pot pie with a raw biscuit below, (or top the casserole with biscuits). Brush the biscuits with a little of the extra buttermilk, sprinkle with cheese and bake for 30 minutes. Serve immediately.

For the Biscuits:

  1. Place the flour, baking powder, salt and pepper in a bowl and whisk to combine.

  2. Add the very small cubes of butter and work between your fingers until the butter is the size of green peas.

  3. Add the cheddar cheese and green onions and mix into the flour.

  4. Add the buttermilk and using a fork, mix until JUST combined.

  5. Sprinkle the work surface with flour and pat the dough intoa circle, ¾ inch thick. Cut circles that will fit just inside your individual containers or cut enough smaller circles to cover the surface of the casserole dish.