New England Chicken Pot Pie With Biscuit Crust

Filling

• 2 tablespoons butter
• 2 medium onions, diced
• 1 celery rib, diced
• 1 large carrot, diced
• 3 cups cubed (1-inch) cooked chicken
• 1 ½ cups fresh or frozen green peas
• 1 cup diced fresh mushrooms
• Salt and freshly ground pepper
• ¼ cup vegetable shortening
• ¼ cup all-purpose flour
• 1 ½ cups chicken broth
• 1 cup half-and-half

Biscuit Crust

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup chilled vegetable shortening
• 1 cup whole milk

1. Grease a 2 Quart Cast Iron Serving Pot.
2. Make the filling: Melt the butter in the casserole over medium heat, add the onions, celery, and carrot, and stir until the vegetables soften, about 5 minutes. Stir in the chicken, peas, and mushrooms, season to taste with salt and pepper, and set aside.
3. In a medium saucepan, melt the shortening over medium heat, sprinkle the flour over the top, and stir constantly for 3 minutes; don’t let the roux color. Remove from the heat and gradually add the broth and half-and-half, stirring constantly until well blended. Return the mixture to the heat and cook, stirring constantly, until the sauce thickens. Pour over the chicken and vegetables in the casserole.
4. Preheat the oven to 425 degrees Fahrenheit.
5. Make the biscuit crust: In a medium bowl, whisk the flour, baking powder, and salt together. Add the shortening and cut it in with a pastry cutter or rub it into the flour with your fingertips until the mixture is mealy. Add the milk and stir just until the dough forms a ball. Transfer to a lightly floured work surface, knead about 8 times, then pat the dough out about ⅓ inch thick. Cut the dough to fit the top of the casserole, drape it over the filling, and secure the edges by crimping them. Cut a few vents in the top with a sharp knife and bake until the crust is nicely browned and juices are bubbling up through the vents, about 25 minutes.