- Preheat oven to 425°F. For biscuit dough: In a large bowl whisk together 3 1/3 cups flour, the baking powder, salt, and baking soda. Add the 1 cup butter and rub together with your fingers until butter is evenly distributed in pea-size bits. Gently fold in buttermilk until a soft and sticky dough forms. Wrap in plastic wrap. Chill 20 minutes.
Preheat oven to 425°F. For biscuit dough: In a large bowl whisk together 3 1/3 cups flour, the baking powder, salt, and baking soda. Add the 1 cup butter and rub together with your fingers until butter is evenly distributed in pea-size bits. Gently fold in buttermilk until a soft and sticky dough forms. Wrap in plastic wrap. Chill 20 minutes.
- Meanwhile, in a 4- to 6-qt. pot melt the 3 Tbsp. butter over medium. Add onion, carrots, and a pinch salt; cook 8 to 10 minutes or until soft, stirring frequently. Add the 1/4 cup flour and stir to evenly distribute. Cook 1 to 2 minutes or until flour begins to smell toasty, stirring frequently. Whisk in 2 cups half-and-half and the chicken broth until combined. Bring to boiling, stirring occasionally with a wooden spoon or rubber spatula so mixture does not scorch on the bottom. Once it is boiling and thickened enough to coat the spoon, add chicken, peas, and a couple turns of black pepper. Return to boiling; reduce heat. Cook, uncovered, 10 to 12 minutes or until chicken is cooked through, stirring occasionally. Stir in dill and season with additional salt. Transfer to a greased 13×9-inch baking dish.
Meanwhile, in a 4- to 6-qt. pot melt the 3 Tbsp. butter over medium. Add onion, carrots, and a pinch salt; cook 8 to 10 minutes or until soft, stirring frequently. Add the 1/4 cup flour and stir to evenly distribute. Cook 1 to 2 minutes or until flour begins to smell toasty, stirring frequently. Whisk in 2 cups half-and-half and the chicken broth until combined. Bring to boiling, stirring occasionally with a wooden spoon or rubber spatula so mixture does not scorch on the bottom. Once it is boiling and thickened enough to coat the spoon, add chicken, peas, and a couple turns of black pepper. Return to boiling; reduce heat. Cook, uncovered, 10 to 12 minutes or until chicken is cooked through, stirring occasionally. Stir in dill and season with additional salt. Transfer to a greased 13×9-inch baking dish.
- In a small bowl stir together poppy seeds, sesame seeds, garlic, onion, caraway seeds, and a pinch salt.*
In a small bowl stir together poppy seeds, sesame seeds, garlic, onion, caraway seeds, and a pinch salt.*
- On a lightly floured surface, pat or roll biscuit dough until 1/2 to 3/4 inch thick. Cut into desired shapes; arrange biscuits on top of chicken mixture, rerolling scraps as necessary. Brush the 1 Tbsp. half-and-half over biscuits and sprinkle with seed mixture.
On a lightly floured surface, pat or roll biscuit dough until 1/2 to 3/4 inch thick. Cut into desired shapes; arrange biscuits on top of chicken mixture, rerolling scraps as necessary. Brush the 1 Tbsp. half-and-half over biscuits and sprinkle with seed mixture.
- Place a foil-lined shallow baking pan on the rack below where the casserole will bake. Bake, uncovered, 30 minutes or until biscuits are golden brown. Let stand 20 minutes before serving. Makes 8 servings.CARSON DOWNING
Place a foil-lined shallow baking pan on the rack below where the casserole will bake. Bake, uncovered, 30 minutes or until biscuits are golden brown. Let stand 20 minutes before serving. Makes 8 servings.
Tips
If you like, substitute 1/3 to 1/2 cup everything bagel seasoning for the mixture in Step 3.