Biscuit-Topped Chicken Pot Pie (with Bacon!)
For the Filling
4 slices bacon, diced
1 large onion, chopped
4-5 scallions with their tops, chopped
3 stalks celery, chopped
2 cups of diced chicken
1/4 cup all-purpose flour
4 cups chicken broth
1 12 oz bag frozen peas and carrots
1 tablespoon chopped fresh thyme
1 small jar of chopped pimentos
Salt and pepper to taste
Directions
Preheat oven to 450 Fahrenheit. Sauté diced bacon in a large skillet. Drain on a paper towel. Sauté the onions and celery in the bacon fat. Add the diced chicken (if it is raw, cook it through, if left-over, just stir in). Stir in the flour and cook until browned. Stir in the broth and make gravy. Add the frozen peas and carrots, fresh thyme and chopped pimentos and cook for about 5 minutes. Add the cooked bacon. Season to taste.
For the Biscuits (note – make dough and refrigerate before starting the filling)
2 cups self-rising flour
8 tablespoons (1 stick) very cold butter
1 cup cold buttermilk (or 1 cup plain milk with 1 tsp. white vinegar)
Cut the butter into the flour with a fork or a pastry blender until the chunks of butter are like small peas. Mix in the cold buttermilk. Place dough on a lightly floured board and roll it about 1/2 inch thick. Fold in thirds. Roll out again. Fold in thirds. Repeat this once more. Wrap the dough in plastic wrap and refrigerate
In the 5 minutes while the filling cooks, roll the cold dough until it is 1/2 inch thick and cut your biscuits.
Transfer the filling to a casserole dish. Put the biscuits on top of the filling so that they are touching. Bake at 450o F for 10-12 minutes until golden brown on top. Brush biscuit tops with melted butter.