Serves eight to 10
3 boneless, skinless chicken breasts (1½ pounds)
- School board rebukes Bellevue football program; possible two-year ban for coach Butch Goncharoff
- This drone footage of inside Bertha’s tunnel is like something out of ‘Star Wars’
- Five veteran Seahawks whose roles could be most impacted by additions from the NFL draft
- Mayor, Chris Hansen denounce misogynistic comments over council arena vote
- How the Seahawks got two first-round picks in the NFL draft
Most Read Stories
3 cups chicken stock
1 cup white wine
2 garlic cloves, smashed and peeled
1 bay leaf
1 thyme sprig
1 rosemary sprig
1 cup plus 3 tablespoons unsalted butter (19 tablespoons), chilled
2 leeks, thinly sliced, white and light green parts
1 shallot, thinly sliced
3½ cups all-purpose flour
1 cup heavy cream, more as needed
1 small celery root or 2 small carrots, peeled and diced (1¼ cups)
1 medium potato, peeled and diced (1¼ cups)
1 cup frozen peas, optional
1½ teaspoons finely grated lemon zest (from 1½ lemons)
1 tablespoon baking powder
1½ cups buttermilk
3 tablespoons sliced blanched almonds
1. Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2¾ cups). Once chicken is cool, shred into bite-size pieces.
2. Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with about 1 tablespoon butter.
3. Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot; cook until softened, five minutes. Melt in 4 tablespoons butter. Add ½ cup flour and cook, stirring occasionally, two minutes. Slowly whisk in strained stock and 1 cup cream. Season with 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer. Add celery root and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas (if using) and zest. Scrape mixture into the pan.
4. In a large bowl, whisk together 3 cups flour, the baking powder and 1½ teaspoons salt. Cut remaining 10 tablespoons butter into cubes; using a pastry cutter or 2 forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of pie filling (spaces between biscuits are OK). Brush tops with cream and sprinkle with almonds. Bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Cool 10 minutes before serving.
By Melissa Clark, The New York Times