Smoked Chicken and Caramelized Vegetable Pot Pie with Sweet Potato Biscuit Crust

Serves: 10

CHICKEN BRINE

• 3 lemons, halved
• 12 bay leaves
• 1/2 bunch of fresh thyme
• 1/4 cup honey
• 5 garlic cloves
• 2 tablespoons black peppercorns
• 1 cup kosher salt
• 1 gallon water
• 10 boneless chicken thighs

1. Combine all ingredients, not including the chicken thighs, in a large pot and bring to a boil. Boil for one minute stirring to dissolve salt.
2. Remove from the heat and cool completely.
3. Once cooled, pour the mixture over the chicken thighs in a large bowl, cover with plastic wrap, store it at the bottom of the fridge, and let it brine (let the meat soak) for 6 hours.
4. After 6 hours, strain, then set the chicken back into the fridge, uncovered, for up to 6 additional hours until it builds a pellicle (a thin skin or film).
5. Smoke with any fruit wood until the chicken reaches an internal temperature of 165˚F. If you do not own a smoker, you can place the chicken on a sheet tray with a little canola oil and bake in the oven for 25 minutes at 350˚F, or until 165˚F is reached.
6. Shred the chicken once it is cooked and cooled.

FILLING

• 24 pearl onions, skins removed
• 4 carrots, peeled and diced
• 8 parsnips, peeled and diced
• 32 cremini mushrooms, cleaned and quartered
• F1 cup olive oil blend

1. Preheat oven to 350˚F.
2. In a roasting pan, toss vegetables in the olive oil and season with salt and pepper.
3. Roast until browned and caramelized (25 –30 minutes), stirring occasionally. Set aside.

SAUCE

• 8 quarts chicken stock
• 12 cups heavy cream
• 4 tablespoons honey
• 4 cups frozen peas
• 1 cup parsley, chopped

1. Pour the chicken stock into a stock pot, bring to a boil over medium-high heat, and boil until reduced to 12 cups.
2. Pour the cream into a separate saucepan, bring to a simmer over medium-high heat, and simmer until reduced to approximately 4 cups.
3. Combine the reduced cream, reduced chicken stock, and honey, cooking for about 2 minutes over medium-low heat.
4. Add the caramelized vegetables from earlier, peas, and parsley, and cook for another 2 minutes.
5. Fold in the cooked, shredded chicken and season with salt and pepper to taste.

SWEET POTATO BISCUITS

• 8 cups all purpose flour
• 4 tablespoons, plus 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons kosher salt
• 20 tablespoons very cold butter, cut into pieces
• 3 1/2 cups buttermilk
• 2 cups mashed, cooked sweet potatoes
• 4 tablespoons honey
• 4 eggs beaten, with 8 tablespoons water

1. Preheat oven to 350˚F and line a large baking sheet with parchment paper or nonstick baking mats.
2. Sift the dry ingredients together into a large bowl. Cut in the shortening until the mixture resembles rolled oats.
3. Heat and mash sweet potatoes.
4. Make a well in the center of the mixture, add the buttermilk, mashed sweet potatoes, and honey, and stir vigorously until the dough forms a ball. Knead lightly for about 30 seconds, until the dough just begins to look smooth.
5. On a floured surface, pat the dough out 3/4 inch thick, making a 7- by 8-inch rectangle. Cut into 2-inch rounds, re-rolling the scraps, and cutting out more biscuits.
6. Transfer the rounds to the prepared pan. Beat the eggs together with the water to make the egg wash, and brush the tops of the rounds with egg wash.
7. Bake for 10–12 minutes or until lightly browned.

TO ASSEMBLE

Preheat the oven to 350˚F. Place the chicken mixture in a large dish and top with the cooked biscuits. Warm through in the oven, about 20 minutes.

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