Chicken Pot Pie
3 Tb all purpose flour
1/4 cup whipping cream
1/4 cup unsalted chicken broth
1/4 tsp pepper
1 lb skinless, boneless chicken thighs, cut into 3/4 inch cubes
2 cups cremini mushrooms
2 carrots sliced into 1/4 inch rounds
1 small leak, white part only, halved, rinsed, and cut into julienne strips
1/2 cup frozen peas
1 12 oz pkg (10) refrigerated buttermilk biscuits
Preheat oven to 400 degrees. Cut four parchment hearts; set aside
In a large bowl, wisk together the flour, cream, broth and pepper until smooth. Add the chicken and toss to coat. Add mushrooms, carrots, leeks, and peas; toss to coat.
Working with one packet at a time, unfold the parchment and mound 1/4 of chicken mixture on one side of the heart, leaving a 3 in border. Place 2 biscuits on each mound and close. (refrigerate remaining buiscusts and bake at another time). Repeat the process three more times.
Close the parchment packet. place on large baking sheet (they may overlap) bake for 20 - 25 minutes or until biscuits are golden and chicken is no longer pink.
Parchment packets: Start with 15 X 24 inch sheet. Fold in half to form a rectangle (15 X 12") - think back to elementary school and cut out a heart. Unfold the paper and arrange ingredients on one half of the heart. Fold the other half over and line up edges. Starting at the top of the heart, fold over about 1/2 inch of the edge pressing down to make a crease. Continue working your way around the edge of the packet, making overlappnig folds like pleats. Twist the tip of the heart and tuck it under the packet to finish.
Parents Magazine - May 2013