Modes

Ingredients

Poaching the Chicken

• 8 cups water

• 2 medium carrots, cut into chunks

• 1 medium onion, quartered

• 2 celery stalks, cut into chunks

• 1 bay leaf

• 1 teaspoon whole black peppercorns

• 4 sprigs fresh thyme

• 2 sprigs fresh parsley

• 2 lb boneless, skinless chicken breasts

Sauce

• 6 Tablespoons butter

• 6 Tablespoons all-purpose flour

• 1 cup heavy cream

• 3 cups reserved poaching liquid (broth)

Filling

• 1 teaspoon Kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder (optional)

• Reserved chicken, chopped or shredded

• Reserved poached vegetables, chopped (carrots, onion, celery)

Biscuit Topping

• 2 cups all-purpose flour

• 1 Tablespoon baking powder

• 1 teaspoon Kosher salt

• 1 Tablespoon sugar

• 6 Tablespoons cold butter, cut into chunks

• 1 cup heavy cream

• 1 egg, beaten (for brushing)

Instructions

Poach the Chicken

In a large Dutch oven, combine the water, carrots, onions, celery, and the spices and herbs tied in a cheesecloth bundle. Bring the mixture to a simmer and cook for 20 minutes. Add the chicken breasts and cook for another 20 minutes. Remove the chicken and let it cool. Once cool, chop or shred the meat and discard the bones. Discard the cheesecloth bundle, and reserve the broth and vegetables separately.

Make the Sauce

In a large saucepan, melt the butter over medium heat. Whisk in the flour, reduce the heat to low, and cook for two to three minutes.
In another pot, combine the cream and reserved poaching liquid and bring to a simmer. Once the flour has cooked, gradually whisk in the hot broth and cream until smooth. Keep the heat low and cook the sauce for about 10 minutes.

Combine the Filling

Add the reserved chicken to the sauce and stir to combine, heating the chicken through. Add the seasonings, then stir in the reserved vegetables. Set aside.

Assemble the Pie

Pour the chicken mixture into a greased nine-by-nine-inch pan. Preheat a Wolf Dual Flow Convection oven in Convection Mode at three hundred seventy-five degrees with a rack in position two, three, or four.

Make the Biscuit Topping

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer. Using the paddle attachment, mix until well combined. Add the butter in chunks and mix on medium-low speed until the mixture resembles coarse meal. Add the cream and mix just until the dough comes together.

Bake

Turn the dough out onto a floured surface and roll it to the approximate size of the pan, about one-half to one inch thick. Cut a few vent holes in the dough, then place it over the filling. (If desired, use the cutouts to decorate the top.) Brush with the beaten egg and bake for 20 to 25 minutes, or until the top is golden brown and the filling is hot. Let rest for 10 minutes before serving.